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 & VEGETABLE SOUP

Steps:

• 1. Sprinkle pork with salt, pepper and garlic powder. Brown pork in oil, in a large skillet; drain off oil.
• 2. Transfer pork to a 6-qt. slow cooker. Add the remaining ingredients except cabbage. Cover and cook on low for 6 hours or until meat is tender. Add cabbage in last hour of cooking. Discard bay leaves. Serve with biscuits or rolls.

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.

VEGETABLE PORK SOUP

Steps:

• In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.

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.

PORK AND TUSCAN VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over a medium heat.
• Add pork mince, onions, carrots and celery.
• Cook, stirring occasionally until onions are translucent.
• Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
• Bring to the boil.
• Reduce heat to low, cover. Simmer for 5 minutes.
• Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
• Season with salt and pepper.