Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Spicy Wonton Soup
Spicy Wonton Soup is a Chinese dish that features wontons, which are dumplings filled with meat or vegetables, in a spicy broth. The soup typically includes ingredients like chili oil, garlic, and scallions, providing a flavorful and warming meal with a balance of heat and savory depth!
Instructions
- Pour water in a cooking pot. Let boil.
- Add the pork neck bones and medium chopped onion. Continue to boil between low to medium heat for 1 ½ hours.
- Meanwhile, prepare the wonton by combining all the wonton ingredients in a bowl (except the wrapper). Mix well.
- Scoop 2 teaspoons of pork mixture and arrange it in the middle of the wrapper. Seal by folding the wrapper in a way that both ends meet together forming a triangular shape. Press against the side of the wonton to ensure that it remains intact. Set aside.
- Remove the pork neck bones from the pot. Set it aside. (You can use it to make another dish).
- Mix in 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper in the cooking pot. Stir.
- Add the noodles and wonton into the pot. Let the liquid re-boil. Continue to cook 8 minutes.
- Add the scallions and half of the chili oil and toasted garlic. Cook for 2 minutes.
- Transfer to a bowl. Top with remaining toasted garlic and chili oil.
- Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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