From Me
It was an overcast and chilly day. And since I had to come home earlier this afternoon to make cupcakes, I decided to cook up a pot of pho broth for dinner. I had bones from pork roasts in my freezer and decided to use those for the broth. I then grilled some pork belly to add to the rice noodles. This is a quick and satisfying broth for those days when you just need to ward off the chill.
Ingredients:
2-3 pork roast bones
1 onion, skin on, quartered
2 inches ginger, skin on, sliced
2 inches lemongrass
1 tablespoon black peppercorns
2 cinnamon sticks
2 star anise
Kosher Salt
freshly ground black pepper
2 slices of pork belly
2 packages fresh rice noodles
For Garnish and Condiments
1/4 cup cilantro, sliced
1/4 cup green onion, sliced
1 tablespoon red chili peppers, sliced
2 limes, quartered
salt and pepper to taste
pho paste
Hoisin sauce
Siracha sauce
Directions:
1. On a sheet pan, place the bones, onion, and ginger. Cook under the broiler on medium until browned on both sides. Transfer the bones to a large stock pot, add water until the bones are covered. Bring to a boil and let cook ten minutes, drain. Rinse the pot and the bones. Return the bones to the pot, add the browned onions and ginger, lemongrass, peppercorns, cinnamon sticks, and star anise. Fill the pot with water, leaving about 4 inches from the top of the pot. Bring to a boil over high heat, reduce heat to medium and let simmer for 45 minutes to an hour. Add salt to taste.
2. While the broth is cooking, cook the pork belly. Salt and pepper both sides of the pork belly. I cooked mine on a George Foreman grill for 15-20 minutes. Remove, let cool, then slice into 1/4 inch slices.
3. Strain the broth through a colander into another pot. If the bones are meaty, slice off the meat. You can add this to the soup along with the grilled pork belly. Discard all the other ingredients. Place the strained broth on the burner and keep it hot. When you are ready to eat, bring the broth back up to a boil.
4. Rinse the rice noodles under hot water. Divide among 4 large soup bowls. Add a handful of the grilled pork belly. Ladle in enough broth to cover the noodles.
5. Arrange the garnishes and condiments on the counter. Each person can add and season the soup to their taste. Enjoy!
It was an overcast and chilly day. And since I had to come home earlier this afternoon to make cupcakes, I decided to cook up a pot of pho broth for dinner. I had bones from pork roasts in my freezer and decided to use those for the broth. I then grilled some pork belly to add to the rice noodles. This is a quick and satisfying broth for those days when you just need to ward off the chill.
Ingredients:
2-3 pork roast bones
1 onion, skin on, quartered
2 inches ginger, skin on, sliced
2 inches lemongrass
1 tablespoon black peppercorns
2 cinnamon sticks
2 star anise
Kosher Salt
freshly ground black pepper
2 slices of pork belly
2 packages fresh rice noodles
For Garnish and Condiments
1/4 cup cilantro, sliced
1/4 cup green onion, sliced
1 tablespoon red chili peppers, sliced
2 limes, quartered
salt and pepper to taste
pho paste
Hoisin sauce
Siracha sauce
Directions:
1. On a sheet pan, place the bones, onion, and ginger. Cook under the broiler on medium until browned on both sides. Transfer the bones to a large stock pot, add water until the bones are covered. Bring to a boil and let cook ten minutes, drain. Rinse the pot and the bones. Return the bones to the pot, add the browned onions and ginger, lemongrass, peppercorns, cinnamon sticks, and star anise. Fill the pot with water, leaving about 4 inches from the top of the pot. Bring to a boil over high heat, reduce heat to medium and let simmer for 45 minutes to an hour. Add salt to taste.
2. While the broth is cooking, cook the pork belly. Salt and pepper both sides of the pork belly. I cooked mine on a George Foreman grill for 15-20 minutes. Remove, let cool, then slice into 1/4 inch slices.
3. Strain the broth through a colander into another pot. If the bones are meaty, slice off the meat. You can add this to the soup along with the grilled pork belly. Discard all the other ingredients. Place the strained broth on the burner and keep it hot. When you are ready to eat, bring the broth back up to a boil.
4. Rinse the rice noodles under hot water. Divide among 4 large soup bowls. Add a handful of the grilled pork belly. Ladle in enough broth to cover the noodles.
5. Arrange the garnishes and condiments on the counter. Each person can add and season the soup to their taste. Enjoy!
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