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Title: Pork Noodle Soup w/Ginger & Toasted Garlic
Categories: Pork, Chilies, Pasta, Greens, Herbs
Yield: 5 servings

3 tb Neutral oil
8 cl Garlic; thin sliced
1 lb Ground pork
1 1/2 ts Red-pepper flakes; more to
- taste
Salt & black pepper
4 c Chicken broth
3 tb Soy sauce or tamari; more to
- taste
1 lg Bunch pea leaves or spinach;
Thick stems removed, leaves
Coarse chopped
1 tb Fine grated fresh ginger
6 oz Rice noodles; cooked,
Drained
1/2 md Onion or 3 scallions; thin
Sliced
1 c Cilantro; leaves & tender
Stems, coarse chopped

Heat vegetable oil in a large, heavy-bottomed pot over
medium.

Add garlic and cook, stirring occasionally, until the
slices become nicely toasted and golden brown, 2 or 3
minutes. Using a slotted spoon, remove garlic and set
aside.

Add pork and red-pepper flakes to the pot, and season
with salt and pepper. Cook, using a wooden spoon or
spatula to break up large pieces, until the pork is well
browned and in small bite-size pieces, 5 to 8 minutes.

Add chicken broth, soy sauce and 4 cups water. Bring to
a simmer and cook for about 5 to 8 minutes or so, until
the pork is very tender and the broth tastes impossibly
good. (Give it a taste and season with salt, pepper,
red-pepper flakes and soy sauce, if you want.) Add pea
leaves, half of the onion slices, and all of the ginger.
Stir to wilt the leaves.

To serve, ladle soup over noodles and top with remaining
onion, cilantro and toasted garlic.

By: Alison Roman

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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... "Meat isn't murder, it's delicious." -- John Lydon
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