Ingredients:
-6 beef bones w/ marrow, roasted -1 onion thinly sliced -6-8 garlic cloves, sliced -2 lbs ground pork -1"x1" ginger knob, minced -1 tsp schezuan peppercorn -1 tsp cumin powder -1 tsp red chili flake (adjust to how spicy you like it) -quarter cup soy sauce -6 cups stock -1.5 oz fish sauce -2 8 oz packs chinese noodles -1 bundle mustard greens, cut 2 inch pieces -1 bundle green onion sliced -salt and pepper to taste Instructions: 1)preheat oven to 400F, while oven is preheating toss the bones in oil and salt and pepper. Place on baking sheet and roast for 12 minutes then flip and roast another 8 minutes or until brown and marrow softens. 2) In a large stock pot coat the bottom of the pan with vegetable oil over medium heat and sautee the sliced onion. Once browned remove from pot. 3)Fry the garlic over medium heat until golden (roughly 45 seconds) and then remove 4) Add the pork to the pan and cook fully through. Add the onion and garlic back with the pork. 5)add the minced ginger, schezuan peppercorn, cumin powder, and red chili flake and cook until aromatic (until they release their aromas or smells) 6)Add the soy sauce and fish sauce and let the liquid reduce slightly before adding the stock. 7) Bring the soup up to a boil and add in the bones. Reduce to low to simmer. 8)Poke the bone marrow out using a butter knife or kitchen utensil into the broth. Let the soup simmer for at least an hour. Can cook it all day but will need to stir occasionally and may need to add liquid as it reduces throughout the day. 9)Cook noodles to package directions 10) Add mustard greens and green onion into soup 10-15 minutes before serving. 11)Grab a bowl serve some noodles and pour this delicious soup over the top and enjoy! Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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