👨‍🍳 Instruktioner

1. 1

   Prepare the broth: In a large pot, combine pork bones, beef bones, and water. Bring to a boil, then reduce heat and simmer for at least 1 hour to create a rich stock. Skim off any impurities that rise to the surface.

   💡 Proffstips: Using a combination of pork and beef bones yields a more complex broth flavor.
2. 2

   Cook the meats: In a separate pot, boil the pork shoulder/belly, liver, and heart in water until tender (about 30-40 minutes). Remove the meats, let cool slightly, then slice thinly. Reserve the cooking liquid to add to the main broth.

   💡 Proffstips: If offal is not preferred, use only pork shoulder or belly.
3. 3

   Sauté aromatics: In a clean pot, heat a little oil and sauté the minced garlic and onion until fragrant and translucent.

   💡 Proffstips: Sautéing the aromatics before adding them to the broth enhances their flavor.
4. 4

   Combine broth ingredients: Add the strained pork and beef broth, sautéed aromatics, sliced pork shoulder/belly, pork liver, pork heart, shrimp paste, soy sauce, sugar, salt, and pepper to the pot. Bring to a boil, then simmer for another 30-40 minutes to allow flavors to meld.

   💡 Proffstips: Adjust seasoning (salt, soy sauce, sugar) to your preference.
5. 5

   Cook noodles: Cook the miki or egg noodles according to package directions. Drain well.

   💡 Proffstips: Fresh egg noodles cook very quickly; be careful not to overcook them.
6. 6

   Assemble the bowls: Divide the cooked noodles among serving bowls. Top with sliced meats and offal.

   💡 Proffstips: Some restaurants serve the broth separately to allow diners to add as much as they prefer.
7. 7

   Serve: Ladle the hot broth over the noodles and meat. Garnish generously with crushed chicharon, fried garlic bits, chopped spring onions, and crack a raw egg into each bowl. Serve immediately.

   💡 Proffstips: The heat of the broth will cook the raw egg. Stirring it in creates a richer, creamier soup.