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Corn Soup with Pork Crackling

We had steamed corn last Friday but none of us dared to eat it, because it was "literally hard" to eat. It went through pressure cooker several hours but nothing happened. I wanted to save the corn from the waste basket. Here's what I did.

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Ingredients:

Steps:

  1. Make Crackling out of the pork fats. Set aside when cooked. Learn how to make it here https://www.thriftyfun.com/Homemade-Batchoy.html
  2. Remove oil from pan. Saute onion, garlic and ginger.
  3. Add pork meat and cook until brown.
  4. Next, add the crushed corn and stir fry for 2-3 minutes.
  5. Pour 200 ml water and some of the crackling (leave some for later). Simmer for 10 minutes or until meat is tender same as the corn. Also add pork bouillon, a little salt and pepper to add flavor.
  6. Optional: Dissolve flour in warm water. This is done as soup thickener if desired.
  7. Pour it into the mixture then add the remaining water. Simmer until soup thickens.
  8. Serve hot and topped with pork crackling.

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Food and Recipes Recipes Soups VegetableAugust 15, 2019
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