Ingredients
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1 pack San Remo Angel Hair, boiled and drained
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1 pack Lee Kum Kee Pork Soup Base
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500 g Pork Tenderloin
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200 g Pig's Intestines (cleaned, boiled, sliced in strips)
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100 g Pig Liver, boiled and sliced
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1 1/2 McCormick Iodized Salt
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8 g Brown Sugar
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10 g Shrimp Paste, Bagoong, or Guinamus
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2 g McCormick Onion Powder
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3 tbsp Spring Onions, chopped
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12 g McCormick Minced Garlic
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1 liter Water
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100 g Clara Olé Bechamel White Sauce
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Toppings
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Eggs, hard boiled
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100 g Pork Cracklings or Chicharon, crushed
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for garnish Spring Onions, chopped
Directions
Steps
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1
Done
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In a large cooking pot, dissolve Lee Kum Kee Pork Soup Base with 1 liter of water and bring to a boil. Season with salt, onion powder, sugar, pepper and shrimp paste. Simmer for a minute. |
|
2
Done
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Add the pork tenderloin and simmer until tender. Add the liver and intestines strips. Cover pot and simmer for another 10 minutes. |
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3
Done
|
Strain the pork, intestine and liver from the broth. Take it out and set aside. |
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4
Done
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Add Clara Ole Bechamel Sauce into the broth and simmer for 5 minutes. |
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5
Done
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Slice the pork into thin strips. Prepare San Remo Angel Hair Pasta into each serving bowl. |
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6
Done
|
Serve it hot. |
