It seems readers enjoy hearing about how we re-make left-overs into brand new meals, so it’ll be a regular thing now at FoodMayhem. Our latest is the make-over of the almost Dan Barber’s Pork Belly into a Pork Belly and Bean Curd Noodle Soup.

Pork Belly Soup 3

Since the left-overs were refrigerated, the fat had conveniently separated to the top. I removed most of that and was left with broth and slow cooked pork belly. I heated the broth in a pot, adding chicken broth and water, being careful because this broth was already seasoned and spiced. I threw in some diced bean curd.

bean curd

Meanwhile, the pork belly was cut in pieces and heated up on cast iron with sliced leeks. You want to wait till the pork crisps up and the leeks are soft.

pork belly and leeks

When everything is almost done, add some roughly cut angel hair pasta (already cooked) to your soup.
chopped angel hair

Spoon soup into bowls and top with a big pile of leeks and pork. Seriously, it’s so easy, unique, and delicious!
Pork Belly Soup
posted by jessica at 08:18 AM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.