INGREDIENTS:
- 1 lb pork/ beef
- 1 chicken breast (bone-in)
- 1/4 lb pig liver, sliced into strips
- 1 lb miki noodles, boiled for 1 minute and drained
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 piece finely chopped ginger
- 1/4 cup toasted garlic
- 1 tablespoon fish sauce
- 1 medium onion, chopped
- 7 cups water
- 4 hardboiled eggs
- 1 lb pig’s intestine; cleaned, boiled, and sliced (optional)
- 4 finely chopped green onions
- 4 tbsp. toasted garlic
- 1/2 cup coarsely crushed fried pork rinds or 1 cup pork cracklings (chicharon), crushed
INSTRUCTIONS:
- In a pot, pour water and bring to boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
- Remove the pork, chicken and the liver (let the meat boil for 1-2 hours if you’re using beef); let it cool. Reserve the broth (caldo). Set aside. By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside.
- Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown.
- Add the sautéed garlic, onion and ginger to the reserved broth in the stockpot and bring to boil. Add fish sauce, sugar and salt and pepper to taste.
- Cook the noodles. Simmer for about 5 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, egg and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish.
Source: Home Kitchenomics
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