Quiapo Style Sotanghon Soup

Ingredients for Quiapo Style Sotanghon Soup

• 500 grams pork jowl, sliced into large chunks
• 1 kilogram pork back bones
• 150 grams bean thread vermicelli noodles
• 2 liters water
• 1 tablespoon powdered annatto (atsuete)
• 1/2 small head cabbage, chopped
• 6 garlic cloves, minced
• 1 large red onion, chopped
• White ground pepper, to taste
• Fish sauce, to taste
• Spring onions, for garnish
• Boiled egg, to serve
• Oil, as needed
• Salt, to taste

How to cook Quiapo Style Sotanghon Soup

1. 1.Season the pork jowl generously with salt and let it sit while you prepare the pot.
2. 2.Heat oil in a large pot over high heat until very hot, then add the pork jowl and brown it well on all sides; remove and set aside.
3. 3.Lower the heat, add more oil if the pot is dry, and saute the garlic and red onion for about 2 minutes until fragrant.
4. 4.Stir in the annatto powder and cook until the oil turns a vivid red-orange.
5. 5.Return the pork jowl to the pot, add the pork back bones and 2 liters water, and bring to a boil.
6. 6.Cover, reduce the heat to medium-low, and simmer for 1 hour and 15 minutes, until the broth is flavorful and the pork is tender.
7. 7.Add the bean thread noodles and cook for 10 minutes, adding a little water if the soup becomes too thick.
8. 8.Stir in the chopped cabbage and cook for 3 minutes, just until tender-crisp.
9. 9.Turn off the heat, season with fish sauce and white ground pepper, garnish with spring onions, and serve with boiled egg.