Pork Pho
21 ingredients
8 steps
Ingredients
- pork broth see recipe below
- pork belly roasted and sliced
- pork shredded
- pork loin roasted and shaved
- 4 whole clove
- 2 teaspoons fennel seeds
- 2 teaspoons black peppercorns
- 2 star anise
- 1 cinnamon sticks
- 2 tablespoons coriander seeds
- extra-virgin olive oil
- oil As needed, blend
- 5 pounds pork neck bones reserved pork butt bones, hocks
- 1 pound yellow onion chopped
- 6 cloves garlic crushed
- 4 ounces fresh ginger root cut in strips
- 4 ounces fish sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 bunch cilantro
- water as needed, (or stock) to cover bones approximately 1 gallon
Directions
-
11. In dry saute pan, add aromatics and cook until aromatic, approximately 3 minutes, set aside
-
22. In rondeau, on medium high heat add oil
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33. Add bones and onions in a single layer and cook to brown, stir as needed
-
44. Add ginger, fish sauce, salt, sugar, cilantro stems, toasted aromatics and water to cover bones
-
55. Bring to a boil, reduce to simmer and cook for approximately for 1-2 hours
-
66. Strain stock and discard solids
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77. Adjust seasoning with salt, pepper and fish sauce to taste
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81. Serve with mint leaves, cilantro leaves, jalapeno, fresh, shaved, lime wedges, Sriracha chili sauce and Maifun noodles
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