SANDRA'S TRADITIONAL PORK GREEN SOUP with STEAMED RICE

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

INGREDIENTS

Meat:

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

Soup:

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

Finishing:

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)

METHOD

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!