Pork Pho

• pork broth see recipe below
• pork belly roasted and sliced
• pork shredded
• pork loin roasted and shaved
• 4 whole clove
• 2 teaspoons fennel seeds
• 2 teaspoons black peppercorns
• 2 star anise
• 1 cinnamon sticks
• 2 tablespoons coriander seeds
• extra-virgin olive oil
• oil As needed, blend
• 5 pounds pork neck bones reserved pork butt bones, hocks
• 1 pound yellow onion chopped
• 6 cloves garlic crushed
• 4 ounces fresh ginger root cut in strips
• 4 ounces fish sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 bunch cilantro
• water as needed, (or stock) to cover bones approximately 1 gallon

1. 1. In dry saute pan, add aromatics and cook until aromatic, approximately 3 minutes, set aside
2. 2. In rondeau, on medium high heat add oil
3. 3. Add bones and onions in a single layer and cook to brown, stir as needed
4. 4. Add ginger, fish sauce, salt, sugar, cilantro stems, toasted aromatics and water to cover bones
5. 5. Bring to a boil, reduce to simmer and cook for approximately for 1-2 hours
6. 6. Strain stock and discard solids
7. 7. Adjust seasoning with salt, pepper and fish sauce to taste
8. 1. Serve with mint leaves, cilantro leaves, jalapeno, fresh, shaved, lime wedges, Sriracha chili sauce and Maifun noodles

pork broth, pork belly, pork, pork loin, clove, fennel seeds, black peppercorns, anise, cinnamon, coriander seeds, extravirgin olive oil, oil, pork neck, onion, garlic, ginger root, fish sauce, salt, sugar, cilantro, water

Taken from www.yummly.com/recipe/Pork-Pho-2255321 (may not work)