Recipe: Appetizing Spicy Pork & Collard Greens Soup
Spicy Pork & Collard Greens Soup. Check Out Spicy Pork Rinds on eBay. Fill Your Cart With Color Today! Easy Spicy Korean Pork for Dummies.
In addition to eating this spicy pork the traditional way with rice, it also makes an awesome filling for lettuce wraps, sandwiches and sliders or tacos and burritos (think Korean taco food truck). I learned to make Spicy Pork at a Korean cooking class taught by Naam Pruitt at our local Kitchen Conservatory. Optional Ingredients and Substitutions Pork: You can use chicken or beef instead. You can cook Spicy Pork & Collard Greens Soup using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Spicy Pork & Collard Greens Soup
- It’s of Ground Pork.
- Prepare of Garlic cloves – finely chopped.
- You need of Ginger – Finely grated.
- Prepare of Crushed red pepper flakes.
- Prepare of Cumin seeds – lightly crushed.
- You need of Sunflower oil.
- It’s of Vegetable broth.
- You need of Collard Greens.
- It’s of Scallions – finely diced.
- It’s of Braggs amino acids or Soy sauce.
- It’s of Rice Noodles.
Make sure to thinly slice the meat for the best result. Green chili peppers: Green chili peppers add a very nice spicy kick. Red chili peppers are ok too but they are usually less spicy. Recipe by J e l i s a.
Spicy Pork & Collard Greens Soup step by step
- Mix pork, garlic, ginger, red pepper flakes, and cumin in medium bowl.
- Heat oil in large pot over med heat.
- Add pork mixture, stir until browned 8-10 min.
- Add broth, bring to boil. Reduce heat and simmer 8-10min.
- Add collard greens, scallions, and soy sauce, stirring occasionally until greens are tender 5-8minhg.
- Meanwhile, cook noodles & drain.
- Divide noodles among bowls and ladle soup over.
Ramen noodles in a spicy broth topped with bok choy, mushrooms, and sliced pork. The spicy pork ramen will be your new favorite ramen recipe! Ramen is one of my favorite meals! Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.