SMITHFIELD HOG WILD THROWDOWN RECIPE CONTEST – 1
Miso Hungry Lemongrass Pork soup
2 tablespoon black sesame
1/2 pound shiitake mushrooms, sliced thin nelly
3 clove garlic, chopped
2 tablespoon grated fresh ginger
2 teaspoon rice vinegar
3 stalk lemongrass
4 cups chicken broth
6 green onions, roughly chopped
1 medium carrot, thinly sliced by peeler
1 large turnip, peeled and sliced thinly
4 pork chops 1/2 inch thick
2 tablespoons miso paste
2 handful chopped cilantro
4 baby bokchoy sliced
4 asparagus stalks
1 cup fish sauce
4 cups water warm
Overnight marinade pork in half of the onions, ginger, garlic, rice vinegar, oil, and all the fish sauce. In large soup pan warm oil over medium heat. Add turnips, mushrooms, onions, garlic, ginger and vinegar and toss to coat. Cook, stirring once or twice, until mushrooms are browned on edges, about 5 minutes. Cut stalks of lemongrass into sections stalk of lemongrass and slice tiny cuts into section. Add lemongrass to pot.
Pour in broth and increase heat to simmer. Stir in zucchini and carrots bring to a boil and reduce to a simmer for 5 minutes. When vegetables are tender, reduce heat. Pour 1/3 cup of marinade into soup and stir. Remove lemongrass from pot and discard. Put miso paste in a small bowl stir to dissolve miso paste.
Heat grill pan with oil of choice.The pork will be grilled in grill pan for 4 to 5 minutes on each side at a 45 degree angle. Grill asparagus at same time. Let pork rest for five minutes and slice. While pork is resting add bokchoy, cilantro, and miso. After 5 minutes place soup in four bowels and place pork and a few cilantro leaves and 1 piece of asparagus cut in half on top.