Pork and cabbage soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Despite the convenience, I am not a fan of canned broth. I like broth cubes even less. I make my own broth from scrap bones and what I don’t need for whatever soup I am making, I strain, cool and keep in the freezer.

Pork and cabbage soup

When you keep a substantial stock of meat broth in the freezer, making a delicious soup is as easy as 1-2-3. No kidding. It’s practically just cutting the meat and vegetables and throwing everything into the pot. Fast too. If you cut everything into small pieces, your soup is ready in 15 minutes or less. There is no need to start by sauteeing garlic and onions because, with home made broth, all the flavors of garlic, onions and whatever other spices you have added are already there.

Serves 6.

Ingredients :

8 to 10 cups of broth (if frozen, thaw overnight in the fridge)
150 g. of pork shoulder
1 small head of cabbage
1 carrot
patis (fish sauce)
freshly ground black pepper
finely sliced onion leaves (optional)

Start heating the broth while you prepare the meat and vegetables.

Cut the meat into thin, thin slices as though you were preparing it for a stir fry.

Peel the carrot and cut into matchsticks.

Core the cabbage and shred finely as though you were making cole slaw.

When the broth is boiling, drop the pork pieces one by one. Doing it this way seals the meat pieces immediately and prevents scum from forming. It also prevents the temperature of the broth from dropping drastically. When all the pork is in the broth, add the carrot and cabbage. Stir well. Bring to the boil, cover and simmer for 10 minutes.

Pork and cabbage soup

Taste the broth and season with patis, if necessary. Add a generous amount of freshly ground black pepper.

To serve, ladle into soup bowls and top with finely sliced onion leaves.

I served my pork and cabbage soup with chop suey for lunch today. It’s also great with grilled fish, chicken, pork or steak.

October 28, 2008  Print This Post   
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Comments

4 Responses to “Pork and cabbage soup”
  1. Crisma says:
    October 29, 2008 at 8:21 am

    Thanks again, Ms.Connie! This is just one of the ways when we can be creative, healthy and also budget-conscious. Mas malinamnam pa kung nanggaling ang flavor sa soup bones.
    Lagi na akong bumibili ng soup bones sa Monterey sa Unimart since I learned doing this from you! Thank you!

    Reply
  2. Connie says:
    October 29, 2008 at 10:46 am

    Great for you, Crisma. :) And don’t forget to save the little meat on the bones. :)

    Reply
  3. RobKSA says:
    October 29, 2008 at 1:48 pm

    I’m always thinking about having broths in the ref/freezer but never did it. Now I have use for those bones and a nice soup recipe to be enjoyed at short notice. Thank you so much ms. Connie.

    Reply
  4. Crisma says:
    October 29, 2008 at 11:44 pm

    Oh, yes Ms. Connie! I do save the little meat on the bones. I count them as little bits of bonus meat, after all, I just asked for “soup bones” from the meat person, right? ;-)

    Reply
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