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Pork Noodle Soup with Cinnamon and Anise

July 1, 2010

This sounds really fancy and hard. It’s not. Justin and I have made this numerous times with the pork ribs we get when we purchase half a hog from Our Farm and Dairy. You can add more water, if you want, because the soup ends up being a rich broth with lots of noodles and pork in it. It’s rather easy; the most time consuming part is taking the pork off of the bones. But maybe you’re faster than we are.

Pork Noodle Soup with Cinnamon and Anise

2 1/2 lbs. pork ribs

6 C. water

2/3 C. soy sauce (Really, it’s worth using a high-quality soy sauce or tamari.)

2/3 C. medium-dry sherry

1/4 C. packed dark brown sugar

1 head garlic, haled crosswise

3 3″ cinnamon sticks

1 whole star anise

5 1/2 oz. bean thread noodles (You can find these in Asian grocery stores or sometimes in the Asian section of the supermarket. They’re very thin, almost clear, noodles.)

Garnish: chopped cilantro, scallions

Gently simmer all ingrediens except noodles in a large stockpot, covered, until pork is very tender. This will take 1 1/2-2 hours.

Transfer the 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, until noodles re translucent and tender, about 6 minutes.

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