I recently smoked a picnic and used it all! Bones and last trimmings went into a pot of lima beans. I cut up some and put it in a gravy over rice. The best dish was using it in a soup similar to Pho, which is a Vietnamese soup, pronounce fu.....as in some peoples favorite four-letter word, Or maybe I should say fa as in fanatic? You can play with the amounts of liquid, veggie and noodles.
If I don't respond to replies timely, I'm not being rude. I'll be on the road for 12 hours or so Friday and Sunday and will be resting and going to Mass Saturday.
Ingredients
3 cups low-sodium chicken broth
2-3 cups water
1/4 cup low sodium soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1/2 tbs Chinese 5-spice
1 1/2 lbs. smoked pork shoulder, shredded (or cubed if you smoke your picnic to only 165* as I did. I was hungry)
1 head bok choy, roughly chopped or 4-5 baby bok choy sliced
dried rice noodles, thick or thin, your preferenced, cooked as directed
chopped fresh cilantro
sliced jalapenos
srirache sauce
hoisin sauce
thinly sliced white onion (maybe 1/2 onion)
Directions
Combine the chicken broth, water, soy sauce, rice wine, brown sugar, garlic 5-spice and pork in a large pot and bring to boil
Add the bok choy and cook a few minutes longer, or if you like your veggies more crisp, turn off the heat immediately and let set for a few minutes.
Cook the noodles immediately before serving. If you want leftovers, cook additional noodles, otherwise they will get soggy.
Put a serving of the cooked noodles in a large bowl and ladle the soup over the noodles.
While steaming hot add cilantro and onion and tbs or so of hoisin. Depending on how spicy you like your food add jalapenos and srirache sauce.....or only one of either or none if you're a wuss.
Slurp and enjoy.
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If I don't respond to replies timely, I'm not being rude. I'll be on the road for 12 hours or so Friday and Sunday and will be resting and going to Mass Saturday.
Ingredients
3 cups low-sodium chicken broth
2-3 cups water
1/4 cup low sodium soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1/2 tbs Chinese 5-spice
1 1/2 lbs. smoked pork shoulder, shredded (or cubed if you smoke your picnic to only 165* as I did. I was hungry)
1 head bok choy, roughly chopped or 4-5 baby bok choy sliced
dried rice noodles, thick or thin, your preferenced, cooked as directed
chopped fresh cilantro
sliced jalapenos
srirache sauce
hoisin sauce
thinly sliced white onion (maybe 1/2 onion)
Directions
Combine the chicken broth, water, soy sauce, rice wine, brown sugar, garlic 5-spice and pork in a large pot and bring to boil
Add the bok choy and cook a few minutes longer, or if you like your veggies more crisp, turn off the heat immediately and let set for a few minutes.
Cook the noodles immediately before serving. If you want leftovers, cook additional noodles, otherwise they will get soggy.
Put a serving of the cooked noodles in a large bowl and ladle the soup over the noodles.
While steaming hot add cilantro and onion and tbs or so of hoisin. Depending on how spicy you like your food add jalapenos and srirache sauce.....or only one of either or none if you're a wuss.
Slurp and enjoy.
[if !supportLineBreakNewLine]
[endif]
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