This soup 🍲 was a labor of love.
Julia Child said that mistakes should stay in the kitchen but this was meant to be a braised pork roast.
Day 1) After a low roast in the oven, with onion, brown sugar and apple juice, it wasn't as tender as I wanted so I changed it up and
Day 2) next day I set it to simmer ALL DAY. It cooled in the fridge so I could skim any excess fat off the top. Bonus! being a bone-in pork shoulder it achieved a lovely bone-broth like gelatinous quality! THEN
Day 3) (next day, yes, day 3, aka TODAY!) I simmered the broth with several spices (like garlic, coriander, cardamom, all-spice and cinnamon), red pepper slices, a sliced and roasted white onion, and fresh green onion, a soft-boiled egg, and a few pork slices (from day 1's braising).
Served over rice noodles.
IF YOU ARE STILL READING THIS you must know, it was a.m.a.z.i.n.g.
From what I can tell it walks the line of Pho (simmered clear broth and rice noodles) and Ramen (pork and toppings).🍲 I've never had either but based on this I think I am in love! 😍
Q: Have you ever seen Ramen Girl with Brittany Murphy?
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