|A traditional recipe I grew up preparing that's quick and easy, |
albeit incredibly delicious!
A Filipino Classic that has many, many variations ~ this is my favorite...
Prep: 15 Mins.
Cook: 1 hour total time
2-1/2 to 3 lb Pork Sirloin Tip Roast (Costco), cut into 1/2x1-1/2" strips
2 TB veg oil
1/4 tsp kosher salt
1/4 tsp pepper
4 ribs celery, sliced
1/2 yellow onion, julienned
1 clove garlic, minced
1/2 tsp garlic granules
1/2 tsp onion granules
2 tsps ground ginger
1 bay leaf
1 tsp lemon juice
2 -3s tsp worcestershire, to taste
2 tsp soy sauce
1 qt low-sodium chicken broth
4 green onions (all parts), sliced
2 lg eggs, beaten with 1 tsp cold water
1 heart of romaine, julienned
--2-1/2 cups rice, prepared (Yielding 5 cups cooked)
In a high-side nonstick large skillet, add 2 tbs vegetable oil and heat on medium high. Toss sliced pork with kosher salt and freshly ground pepper. Add 1/2 the pork to skillet and sear until lightly golden, use a slotted spoon (reserving oil in pan). Repeat with remaining meat. Remove all cooked meat to the plate; set aside.
Add onions and celery to skillet, sauté until onions are translucent for 5-7 minutes, (adding additional oil if needed). Add minced garlic, sauté for 30 seconds.
Add remaining ingredients including meat to skillet -- except finishing ingredients: green onions, egg mixture and romaine.
Bring soup to a boil, reduce to low simmer, cover, and cook for 45 minutes.
Remove skillet from heat. Add the egg mixture while stirring soup with a fork (to form ribbons), then add romaine and let set 3-5 minutes before ladling into soup bowls over steamed rice. ~ Enjoy!