I will admit to you, there was a time in my life when cilantro was at the very top of my “I won’t eat it” list, granted, the list was very short, containing only two items (sour cream was #2). Today, well, it has made it to the very top of my “I love it” list!
Working with a local chef for an island event, I learned something, as he wrapped all the ends of the cilantro bunches we were working with. He told me that it is perfect for making flavorful broths. I have done that ever since. A very comforting cold day soup.
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Pork & Cilantro Soup
- 1 lb. ground pork
- 10 c. chicken broth
- 4 cloves garlic crushed
- 4 quarters ginger crushed
- 1/2 bunch cilantro stems
- 4 stalks green onion white part only, chopped
- 1 TB Aloha shoyu
- 1 TB Shaoxing rice wine
- 2 tsp. salt
- 2 tsp. honey
- 2 tsp. cornstarch
- 1 tsp. chili garlic paste
- 1 tsp. sesame seed oil
- 2 cloves garlic, minced
- 2 tsp. ginger, grated
- Pinch white pepper
- 1/2 bunch bunch coarsely chopped cilantro leaves
- 4 stalks green onion, green parts only, finely chopped
- In a mixing bowl; combine marinade ingredients.
- Marinate pork 20-30 minutes.
- In a large saucepot over medium high heat; combine broth, garlic, ginger, cilantro stems (optional to place in a garni bag) and whites of green onion.
- Bring to a rapid boil.
- Boil 15-20 minutes.
- Remove garlic, ginger and cilantro stems.
- Add pork; stirring to break any large clumps (leave clumps as large as you like them).
- Reduce heat; simmer 5-10 minutes until pork is cooked through.
How To Serve:
- For service: add cilantro leaves and green parts of green onion in to soup.
- Serves 8-10.