It's been raining all week, so soup sounds perfect!
So I have this pork butt that I braised in the oven with onion, garlic, tomatoes, bay leaves, tony chachere's seasoning, salt and pepper.
Leftover Pork Butt Soup
leftover pork butt, chop up the meat, save the bone and the gelatinous junk from the roasting pan
1 onion, sliced
1 c any leftover wine or champagne
1/2 head cabbage, sliced
1/2 c sugar
1 c vinegar
1 c apple juice
1/4 c fish sauce
1 qt beef broth (optional)
1/3 gal water
2 c cooked rice
1 can red kidney beans
salt and pepper
chili paste or hot sauce (optional)
herbs for garnish - cilantro, green onion or parsley, respectively torn, sliced or rough chopped
First thing, saute the onion in veggie oil and a little of that yellow pork fat from the pan. Really. Start out with a hot pot, add oil, let it get hot, then add onions. So you know to do that? Well, you'd be surprised how many people don't know that. You should have seen how many people in culinary school would bring their pot or pan to their cutting board, chop all the veg, put it in the pot or pan, walk to the stove, put it on the stove and add oil. I swear.
Anyway, getting back to the recipe. Brown the onions. Stir then a lot, lower the temp, let it go. You don't have to completely caramelize, just get some nice color.
While you're doing that, put the cabbage, vinegar, sugar, apple juice and fish sauce in another pot. Yes, put it all in without heating up the pan. This is a different cooking method. Put the heat on high, bring it to a boil, then reduce it to medium. Let it go for a few minutes, then turn it off.
Getting back to the onions, once they are nicely browned, add the wine. Let it cook down for a couple of minutes. Then add the pork bone, beef broth and water. Let it come to a boil, then add the junk from the pork butt roasting pan. You don't have to put all that yellow fat if you don't want to, okay? When it comes to a boil, turn it down, let it simmer for 20 minutes. Then add the pork, simmer for 5 more minutes. Add the kidney beans. Now, here you have a choice. Hopefully, you're not one of those cookers who need everything spelled out completely for you. If so, do the first thing I tell you to do, not the second. So the first choice is to add the cabbage to the soup, but not the liquid it was cooked in. The second choice is to add the cabbage and the liquid. Ideally, you save the liquid and use it as a condiment at the table. But if you like sour, dump it in the pot. Season it with salt and pepper, and you can add chili paste or hot sauce at this point. Heat the rice, put some rice in a bowl, ladel the soup over it. Garnish with herbs. Yum. Eat it while it's hot.