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Every Friday we make and serve a batch of soup for everyone here at Penzeys. This is one of our favorites, and is especially good with a dollop of our new PORK SOUP BASE added to the pot. The key is browning the pork with the ADOBO SEASONING first, which gives the pork great spicy flavor and makes the broth a luscious brown.


  • 2 lb. boneless pork roast ( a less expensive cut of meat like shoulder roast is what you want - more expensive cuts end up tough once cooked)
  • 1 lb. package egg noodles - wide or thin
  • 1 large onion, peeled and minced
  • 3 TB. vegetable oil
  • 2 TB. ADOBO SEASONING
  • 2 quarts water
  • 1 tsp. PARSLEY FLAKES ( 1 TB. fresh Parsley, chopped)
  • 1 TB. PORK SOUP BASE (optional)
  • 1-2 tsp. sugar
  • 1/2-1 tsp. salt
       

Bring 2 quarts of water to a simmer over medium heat. Slice the pork into thin strips about 2 inches long. As you are slicing it, toss it into a bowl and sprinkle on ADOBO SEASONING, toss to coat. Heat one TB. oil in a large nonstick pan over medium high heat. Add 1/3 of the pork pieces and brown for about 5 minutes, stirring often, until the pieces are nice and brown on all sides. Add to the soup pot, then add another tablespoon of oil, heat and brown the next third of the pork. Repeat for the final third of the pork. The object is to not crowd too much pork into the pan at once, or it will steam instead of brown. Also, you can be browning the first third of the pork while you are still slicing up the rest.
Once the pork is browned and in the pot, place the onions in the pan. Add 2 TB. of water from the soup pot to the onion pan, which will start to loosen up the tasty pork bits left in the pan and help brown the onions. Add the onions to the pot after they have cooked for about 5 minutes, along with the PARSLEY FLAKES, PORK SOUP BASE, 1 tsp. sugar and 1/2 tsp. salt. Simmer for about half an hour before serving. While the soup is simmering, cook the noodles. Bring a large pot of water to a boil, add noodles, and cook according to package directions, but undercook by 2 minutes. Regular egg noodles take about 7 minutes to cook - remove from the water, drain and rinse after 5 minutes. Add the noodles to the soup pot about 10 minutes before serving time. Taste the soup after the noodles have been added, then use the extra salt and sugar if you desire.

Serves: 8-12.
Prep. time: 15 minutes.
Cooking time: 45 minutes.

Description
Price
Qty
Adobo Seasoning 2.5 oz. 1/2 cup jar
$7.89
Parsley .2 oz. 1/2 cup jar
$3.45
Pork Soup Base and Seasoning 8 oz. jar
$10.85


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