Pork With Salted Vegetable Soup Recipes

PORK VEGETABLE SOUP

Steps:

• Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

SALTED VEGETABLE TOFU SOUP

Steps:

• Soak the salted vegetables for 10 minutes. After 10 minutes, tear a small piece and taste. If you find it too salty, soak for another 5 minutes. Do not oversoak or it will turn tasteless. Then tear or cut the salted vegetables into pieces.
• Parboil spare ribs in a small pot of boiling water to remove impurities.
• Place all ingredients except tofu into a soup pot. Bring to a boil over high heat. Then lower heat and gently simmer for about 1½ hours. When the soup is almost ready, add the tofu. Serve hot.

PORK WITH SALTED VEGETABLE SOUP

Steps:

• Bring water to a boil in a large pot. Add egg noodles, stir and cook until al dente, about 30 seconds. Remove from heat and run under cold water. Drain and put equal portions in six soup bowls.
• Heat vegetable oil in a wok over high heat, and when wisp of white smoke appears add shredded pork and cook for 1 minute. Add pickled cabbage, bamboo shoots and mushrooms, and mix together thoroughly. Stir chicken broth, wine, salt and pepper together and pour into wok. Bring to a boil, then cook for 1 minute.
• Turn off heat. Add sesame oil to work and stir, then pour the soup over the noodles. Garnish with shredded scallion and serve immediately.

GRILLED PORK AND PEACH SALAD

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
• Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
• When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
• While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
• Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
• Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
• Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
• Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
• Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

SALT PORK LENTIL SOUP

Steps:

• In a large pot, brown the salt pork over medium heat.
• Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
• Add the garlic and saute a minute longer.
• Re-add the pork bits as well as the parsley, lentils, and water or stock.
• Bring to a boil, then reduce heat to low.
• Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
• Season with salt and pepper to taste, and serve with a crusty bread or crackers.