Brown rice pasta cooked in pork bone broth

Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
Florida

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.

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Ingredients

3 hours
4 servings
  1. 2 lbspork bones
  2. 2 lbspork belly or fresh ham cut
  3. 1onion
  4. 8anchovies
  5. 4dried shiitake mushroom
  6. 2cloves, 4 ansies, 1 cinnamon stick
  7. 1 inchGinger root
  8. 4eggs
  9. 1 lborganic bokchoy
  10. 6baby sweet bell peppers
  11. 3 Tspshoyu
  12. 1 Tspdark soy sauce
  13. 1 Tspsugar
  14. Salt

Cooking Instructions

3 hours
  1. 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. 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. 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. 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. 5

    Pan fry 4 sunrise eggs and set aside.

  6. 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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Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
on
Florida
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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