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 Pigs 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 Bechamel
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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
|
Add the pork tenderloin and simmer until tender. Add the liver and intestines strips. Cover pot and simmer for another 10 minutes. |
|
3
Done
|
Strain the pork, intestine and liver from the broth. Take it out and set aside. |
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4
Done
|
Add Clara Ole Bechamel Sauce into the broth and simmer for 5 minutes. |
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5
Done
|
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. |
