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...

Servings: (8-10)
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
3 TB rice vinegar
1 tsp lemon juice
1-2 TB worcestershire, to taste
2 tsp soy sauce
2 qts low-sodium chicken broth

4 green onions (all parts), sliced
2 lg eggs, beaten with 1 tsp cold water
1 heart of romaine, julienned
1 TB dried parsley

--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, romaine and dried parsley.

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!


Carole said...

Sandra, just letting you know that your link to Food on Friday: Apples was featured in my Need Some Inspiration? Series today. Have a nice week.

sandra said...

Thanks so much, Carole, for featuring my Apple-Cranberry-Orange Lattice Tart recipe! Once again, you have made my day dear lady ;)


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