Brown rice pasta cooked in pork bone broth

This is a humble yet labor intensive dish that absolutely nourishing your family for both young and mature.
Brown rice pasta cooked in pork bone broth
This is a humble yet labor intensive dish that absolutely nourishing your family for both young and mature.
Cooking Instructions
- 1
Roast pork bone at 370F for 1 hour. Transfer roasted bones into a large soup pot at least could hold 5qt water. Add all dried herbs and pork belly or ham. Cook for 1 hour until a fork easily get through.
- 2
Remove pork meat from soup broth. Cut belly into bite size cubes. In a large pot, sauté onions, belly peppers rings and pork in oil. Season with soy sauce and sugar. Add 2 cups of hot water and allow it to simmer until the sauce reduced and thicken.
- 3
In a large pot, bring 2 qt of water into a boil. Cook brown rice pasta according to the package instruction time minus 2 minutes.
- 4
In a third pot, fill up 12 cups of pork bone broth. Blanch bokchoy for 30 seconds and remove it. Season the broth with soy sauce.
- 5
Pan fry 4 sunrise eggs and set aside.
- 6
In a stone pot, place 4 oz of cooked brown rice pasta. 4 oz blanched bokchoy. Layer 1 egg and 1 shiitake mushroom. 2 pieces of braised pork belly meat and pour 3 cups of seasoned broth on top. Serve hot.
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