Add pork and brown.Īdd chicken broth, shoyu and brown sugar bring to a boil. In medium pot, heat oil over medium-high. 1/2 cup green onions, sliced into 2-inch pieces.1 small bunch won bok, cut into bite-sized pieces.1 (7-ounce) bag soft konnayaku noodles (also called shirataki or yam noodles).2 (8-ounce) cans low-sodium chicken broth.1 pound pork (shoulder, leg or loin), sliced.Serves 6.Īpproximate nutritional information, per serving: 450 calories, 36 g fat, 9 g saturated fat, 85 mg cholesterol, 650 mg sodium, 9 g carbohydrate, 4 g fiber, 3 g sugar, 25 g protein Remove anise and skim excess fat.Īdd bouillon, peanuts and mushrooms simmer another 30 minutes. In large pot, add pork, ginger, star anise and water.
2 pounds pork spare ribs, cut into 2- to 3-inch pieces.
This week, try some of their pork recipes using local pork if possible. Oahu’s current pig farms, located mostly on the west side, produce pork on a smaller scale and supply dozens of restaurants as well as select supermarkets and farmers markets. Locally grown pork has found a niche on the menus of many popular eateries, and it’s part of Hawaii’s movement to be sustainable and self-sufficient. Pork is widely used in local dishes that are woven into the fabric of our culture - manapua, pork adobo, kalua pig and tonkatsu are a few.
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