{"id":922,"date":"2014-06-03T05:58:14","date_gmt":"2014-06-03T05:58:14","guid":{"rendered":"http:\/\/wordpress.trainingelite.com\/?p=922"},"modified":"2014-06-03T06:07:26","modified_gmt":"2014-06-03T06:07:26","slug":"day-30-eastern-style-pork-soup","status":"publish","type":"post","link":"http:\/\/wordpress.trainingelite.com\/?p=922","title":{"rendered":"Day 30 &#8211; Eastern style pork soup"},"content":{"rendered":"<p><strong>Eastern style pork soup<\/strong><\/p>\n<figure id=\"attachment_889\" aria-describedby=\"caption-attachment-889\" style=\"width: 300px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/wordpress.trainingelite.com\/uploads\/\/Job_5765.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-889\" src=\"http:\/\/wordpress.trainingelite.com\/uploads\/\/Job_5765-300x225.jpg\" alt=\"Click on image for a full size version\" width=\"300\" height=\"225\" \/><\/a><figcaption id=\"caption-attachment-889\" class=\"wp-caption-text\">Click on image for a full size version<\/figcaption><\/figure>\n<table>\n<tbody>\n<tr>\n<td width=\"308\"><strong>Pork Preparation<\/strong><\/td>\n<td width=\"308\"><\/td>\n<\/tr>\n<tr>\n<td width=\"308\">130g<\/td>\n<td width=\"308\">Meaty pork ribs<\/td>\n<\/tr>\n<tr>\n<td width=\"308\"><\/td>\n<td width=\"308\">Chicken stock to cover pork in pot<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1<\/td>\n<td width=\"308\">Lemongrass stalk, bashed with the back of a knife<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1<\/td>\n<td width=\"308\">Galangal root (the part you don&#8217;t use in cooking)<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">3<\/td>\n<td width=\"308\">Kaffir lime &#8216;branches&#8217;<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1<\/td>\n<td width=\"308\">Brown onion, cut into quarters<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1 Tsp<\/td>\n<td width=\"308\">Salt<\/td>\n<\/tr>\n<tr>\n<td width=\"308\"><strong>Preparation<\/strong><\/td>\n<td width=\"308\"><\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1<\/td>\n<td width=\"308\">Lemongrass, white only, finely chopped<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">6<\/td>\n<td width=\"308\">Bird&#8217;s eye chillies, smashed (optional)<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">4<\/td>\n<td width=\"308\">Cherry tomatoes<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">2<\/td>\n<td width=\"308\">Whole dried chillies, lightly fried<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1\/4<\/td>\n<td width=\"308\">Red onion<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">4<\/td>\n<td width=\"308\">Kaffir lime leaves<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">2<\/td>\n<td width=\"308\">Thai &#8216;saw&#8217; coriander<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1 Tab<\/td>\n<td width=\"308\">Galangal ginger, finely sliced<\/td>\n<\/tr>\n<tr>\n<td width=\"308\"><\/td>\n<td width=\"308\">Boiled pork (above)<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">2 Cups<\/td>\n<td width=\"308\">Stock (from boiling pork)<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1\/2 Cup<\/td>\n<td width=\"308\">Tamarind water<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1 Tab<\/td>\n<td width=\"308\">Fish sauce<\/td>\n<\/tr>\n<tr>\n<td width=\"308\">1\/2 Tsp<\/td>\n<td width=\"308\">Chilli Powder<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ol>\n<li>On a high heat bring to the boil the stock and add the pork, lemongrass, galangal, kaffir lime, onion and salt. Reduce the heat to a simmer<\/li>\n<li>Reduce the heat to a simmer and scoop off any scum that forms on the surface. Allow to simmer for at least 1 hour<\/li>\n<li>On a medium heat remove pork from the stock and place in another pot with 2 cups stock and tamarind water and bring tot he boil<\/li>\n<li>Add fish sauce, tomatoes, galangal, onion, and lemongrass and bring to the boil<\/li>\n<li>Add chilli powder and bring to the boil. Taste and adjust<\/li>\n<li>If you want the soup to be more spicy add the smashed bird&#8217;s eye chillies.\u00a0 Add kaffir lime and saw coriander and serve<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Eastern style pork soup Pork Preparation 130g Meaty pork ribs Chicken stock to cover pork in pot 1 Lemongrass stalk, bashed with the back of a knife 1 Galangal root (the part you don&#8217;t use in cooking) 3 Kaffir lime &#8216;branches&#8217; 1 Brown onion, cut into quarters 1 Tsp Salt Preparation 1 Lemongrass, white only, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-922","post","type-post","status-publish","format-standard","hentry","category-thailand"],"_links":{"self":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=922"}],"version-history":[{"count":3,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/922\/revisions"}],"predecessor-version":[{"id":933,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/922\/revisions\/933"}],"wp:attachment":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=922"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}