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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.
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