Pork and chorizo noodle soup with carrots, cabbage, and egg. This Filipino meryenda dish is a hit.
Servings: 4 people
- 12 ounces pork belly
- 1 piece Knorr Pork Cube
- 12 ounces fresh noodles
- 1 piece Chorizo de Bilbao
- 1 cup cabbage shredded
- 1/2 cup carrot sliced
- 1 piece egg
- 1 1/2 tablespoons cornstarch
- 1 piece onion chopped
- 4 cloves garlic minced
- 6 cups water
- Salt and ground black pepper to taste
Boil 5 cups water in a cooking pot. Add pork belly. Cover and continue to boil between low to medium heat for 30 minutes. Remove the pork from the pot and slice into thin pieces. Save the pork stock.
Heat oil on a clean cooking pot. Sauté garlic and onion.
Once the onion softens, add chorizo. Sauté for 2 minutes.
Add the sliced boiled pork. Sauté for 1 minute.
Pour pork stock into the pot and add 1 to 2 cups water. Let boil.
Add Knorr Pork Cube. Stir. Cover the pot and cook for 10 minutes.
Add carrots, cabbage, and fresh noodles. Stir. Cover and cook for 8 minutes.
Combine cornstarch and ½ cup water. Stir until well blended. Pour the mixture into the pot and stir thoroughly until the soup thickens.
Crack a piece of egg into the pot. Stir until well distributed.
Season with salt and ground black pepper.
Serve. Share and enjoy!
Calories: 858kcal | Carbohydrates: 67g | Protein: 27g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 1522mg | Potassium: 365mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2750IU | Vitamin C: 10.6mg | Calcium: 46mg | Iron: 1.1mg