Pork Loin and Bok Choy in Duck Broth

My husband went to Carlton Farms last week and came home with a lot of pork, so here’s another pork recipe. We also happened to have a little bit of duck breast prosciuotto left over and I added that to the pot as well.

2-3 pound pork loin
salt, pepper
2 tablepoons duck fat or ghee
2 tablespoons shallot, minced
1 tablespoon (or more!) minced ginger
1-2 cloves garlic, minced
1 quart duck broth
2 cups apple cider
3-4 stalks bok choy, ribs and leaves chopped in 1″ widths

Preheat oven to 400F. Rubbed pork loin with salt and pepper and place in a roast pan. Cook for 45-60 minutes, until thermometer inserted into center of pork registers 155°F. Remove from oven. At this point, you can cool and refrigerate the loin to use later. When you are ready to make the soup, cut the pork loin into bite-size strips.

Melt cooking fat over medium-high heat in a large saucepan. Add shallots and saute until golden. With the duck broth nearby and ready to pour, add the garlic and ginger to the pan. Saute briefly, just a minute or so, then add a cup or so of broth and scrape up any bits that have stuck to the bottom of the pan. Add the rest of the broth, the apple cider, bok choy ribs and pork loin and bring the pot to a simmer. Cook until the bok choy is tender, then add the leaves and simmer for five more minutes. Taste and season with salt and pepper. Keep in mind that if you will be adding kimchi juice to the soup, it will not need as much salt.

Serve with kimchi or just kimchi juice and add one raw egg yolk to each bowl.


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Chris Musser © 2011
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