This is another popular street food in South East Asia – something I would not have considered making at home if I live there. Traditionally, the stew consists of pork and various pig organs but for simplicity and convenience, pork tenderloin or other pork cuts would suffice and be as delicious! Enjoy!
{Adapted from Spice N’ Pans Kway Chap recipe}
Make the pork and broth:
15 cloves garlic
1 cinnamon stick
1 piece angelica dahurica
1 piece star anise
1 teaspoon white peppercorn
1/4 teaspoon whole cloves
1 tablespoon sugar
3/4 cup cream sherry
1/3 cup light soy sauce
1/3 cup dark soy sauce
About 2-1/2 pounds whole pork tenderloin
2 (14.5 oz) cans low-sodium chicken broth (I use Swanson Natural Goodness Chicken Broth)
4 cups water
Place all ingredients in a large pot and bring pot to a boil over high heat. Then, lower heat and simmer for 1 hour or until pork is cooked to your desired tenderness.
In the meantime, hard boil some eggs and add them into the broth about 5 minutes before the hour is up. I waited until the pork/broth was done before making the noodles (I use rice flakes or you can use flat rice noodles as well). Once, the pork/broth is done, remove pork and eggs and strain the broth. Slice pork thinly and halve the eggs.
Putting it all together:
Place the cooked noodles in individual serving bowls. Ladle broth into the bowl, enough to cover the noodles. Top with slices of pork and halved eggs and serve with Sriracha chili sauce on the side (optional).
