Wednesday, February 20, 2008

Pork Noodle Soup with Cinnamon and Anise

very pretty, rich and hearty.

By Cookbad

I've been thinking about and making a lot of stock lately. We just finished the first major draft of the stock chapter in our book. We pretty much stuck to the classic French style stocks.

I decided to make this soup, because the stock was so much different than what I had been thinking about and making. simple, straight forwards and spiced in ways that I hadn't ever spiced a stock before.

I always like to do a little search about different ways of making what I am about to cook and I came across Master Stock in the process. It's a Chinese practice of poaching meat in the same broth over and over and over--sometimes using the same stock for years.

I'm both repulsed and intrigued.

Anyway, this recipe is from December 2007 Gourmet magazine.
You can also find it here:
Pork Noodle Soup with Cinnamon and Anise
2 1/2 pounds country-style pork ribs
6 cups water
2/3 cup soy sauce
2/3 cup Chinese Shaoxing wine or medium-dry Sherry
1/4 cup packed dark brown sugar
1 head garlic, halved crosswise
3 (3-inch) cinnamon sticks
1 whole star anise
5 1/2 ounces bean thread (cellophane) noodles

Garnish: chopped cilantro; sliced scallions

Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

Loved it. Inexpensive and hearty. Perfect winter one dish meal.

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