You’ll want to skip the takeout when you can make flavour-packed Wor Wonton Soup at home. It’s incredibly easy and quick once all the components are ready. I prefer to make homemade wontons and pork for this recipe because both are just so much better than store-bought in my opinion. I’ve included links for both, so I encourage you to be adventurous and try both. For this soup, I’ve chosen to use broccoli and carrots for my vegetables, however, feel free to sub in baby bok choy, water chestnuts, snow peas or baby corn to suit your liking.
The biggest trick to Wor Wonton Soup is the timing. I’ve dabbled with several different timing arrangements and found that the vegetables will cook in the same time it takes the wontons to cook. Therefore, adding them to the simmering broth at the same time is essential. Overcooking either is undesirable, to say the least. The same can be said for the shrimp and pork too. The shrimp will cook in no more than 2 minutes and the pork only needs to be warmed as it’s already cooked. So be sure to stick around the pot, the whole process takes only 4-5 minutes, so it’s not the time to do even the quickest of choirs.
I’ve included links for the Pork Char Siu and Pork Wontons. The extra pork can be tightly wrapped in a sealable bag and frozen for up to two months. The wontons can also be frozen in a single layer and then placed in a sealable container for up to a month. Extra wontons are easily cooked in a little broth, deep-fried or pan-fried. Trust me, they will not go to waste!! This is a wonderful soup that eats like a meal and it’s easier than you might think. Enjoy!
In a large pot heat broth and soy sauce to a gentle simmer. Add broccoli, carrots and pork wontons and maintain a simmer. Cook for 4-5 minutes until wontons are cooked and vegetables are just tender. Add shrimp and sliced pork when about 2 minutes of cooking time remains.
Divide soup into shallow bowls and garnish with green onions and a drizzle of sesame oil.
Notes
-The prep time noted does not include the time to make the wontons or pork char siu if making either from scratch.-You can use store-bought wontons and pork char siu, however homemade is so much better and I've included a link to both in the post above.
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What’s your favourite Chinese dish? I can’t seem to narrow it down to just one but wor wonton soup and pork dumplings are definitely at the top of my list. I also enjoy dim sum with its array of steamed buns, rice rolls and dumplings. But today’s Pork Char Siu was made in preparation for wor wonton soup, which is soon to follow!! Wor, meaning “everything” in Chinese means the soup can be made with any combination of your favourite foods such as broccoli, baby bok choy, or shrimp. I personally believe that Pork Char Siu is a must to include. The sweet and salty meat is great together with the broth and vegetables and helps to make the soup a meal on its own.
While wor wonton soup is one of my favourite ways to use Pork Char Siu, it’s also great in fried rice, ramen, or sliced and served with extra sauce over rice. Heck, cold pork buns are great too! The cooked pork freezes well in an airtight container for up to two months. Having three cooked pieces gives you Pork Char Siu for at least three meals if frozen separately. It makes for easy weeknight meals when you’re short on time and energy. Enjoy!
Trim pork shoulder of excess fat and cut lengthwise into 3 even pieces. Place pieces into a sealable bag.
Whisk together 3 tbsp of honey and the remaining ingredients. Pour marinade over pork and seal bag. Lay bag flat on a small tray or shallow baking pan and refrigerate for at least 24 hours, flipping at least once.
Preheat oven to 325°F and place rack in the middle. Line a baking tray with tin foil and parchment. Drain marinade into a shallow skillet and place pork onto the baking tray. Bake for 30 minutes, turn pork and continue baking for 30 minutes.
Meanwhile, whisk the remaining 2 tbsp of honey into the marinade and reduce over medium-high heat until it coats the back of a spoon, about 7-8 minutes.
Increase oven temperature to 350°F. Generously baste pork with sauce and bake for 10 minutes. Turn pork, baste and bake for 10 minutes.
Turn oven to broil and remove parchment paper from under the pork to the clean tin foil beneath (see notes). Baste pork and broil for 1-2 minutes, turn pork, baste and broil for 1-2 minutes. Remove from oven, cover and allow to rest for 10 minutes before slicing.
Notes
-I used a food colouring paste, more food colouring may be required if using the liquid variety.-Lining the pan with tin foil and parchment is important because the sugary drippings from the pork tend to burn when broiling. Removing the parchment gives a clean surface for broiling.
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I’m a PIG! At least that what my friend and co-worker Yanan tells me, and who knows the Chinese zodiac better than a person born and raised in China? It’s a lucky sign/animal Yanan tells me, but being called a pig certainly doesn’t have the best ring to it. However, I must confess I have been known to be a little piggish when it comes to food LOL! Today’s Crispy Wontons are inspired by Yanan and the upcoming Chinese New Year on February 12th.
Yanan can make the best pork dumplings and steamed buns and has been my inspiration and guidance for this post. She is always willing to teach, lend a helping hand, and has a huge heart. I can say with some honesty that my wonton making has improved with her recommendations and practice from making this post. However, it will be some time, if ever, that I can proclaim to be a pro at Chinese cooking. I will at least say it is fun to practice!
Yanan and her family immigrated from China to Quebec, Canada in 1999. They had to learn French in a French-speaking province, find employment and make their way through endless challenges in a new country. Yanan was a teacher in China and already knew technical English, but learning Americanized English was a thing of its own. The slang, profanity and innuendoes still took some learning. The tones in the Chinese language are very prevalent when she is speaking English today. They provide a level of entertainment because her tone can change with each word, leaving you to wonder if she is being passionate, angry, or simply excited about something.
From Quebec, Yanan and her family moved across the country to the province of Alberta. She found employment with the Correctional Service of Canada and eventually became a co-worker of mine. She is a joy to me, and I consider myself lucky to call her a friend. Happy New Year Yanan!
Line a large baking tray with parchment and fill a small bowl with cold water.
In a medium bowl add all ingredients except wrappers and canola oil. Mix gently until well combined.
Lay 8-10 wrappers on a flat surface. Place approximately 2 teaspoons of pork filling in the center of each wrapper. Moisten the outer edge of the wrapper with water using your fingertip. Fold the wrapper in half diagonally, pressing lightly on the edges to create a good seal. Dab both lower corners with water and bring both lower corners across and together pressing lightly to hold. It will look like a bishops hat. Place prepared wonton on the baking tray and repeat with remaining wrappers and filling. Keep the wrappers and prepared wontons covered with a clean damp kitchen towel to prevent them from drying out.
Attach a candy/high-temperature thermometer to the side of a large pot at least 9" in diameter. Add enough canola oil to come up a minimum of 3 inches. Heat oil to 350°F.
Carefully drop wontons into the hot oil, about 8-10 at a time depending on the size of your pot. Cook for 2 minutes per side until golden. Remove with a mesh/slotted scoop to a paper towel-lined tray. Repeat with remaining wontons, adjusting temperature as you go to maintain the 350°F.
Serve immediately with plum sauce, sweet chili sauce or a soy dipping sauce.
Notes
-Wontons can be shaped in a variety of different ways. I like to use the simple folded triangle method which resembles a bishop's hat, however, any shape will work. Three varieties are shown in the post.-Alternatively, you can use an electric deep fryer set at 350°F to cook the wontons.
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Every once in a while I like to remake one of my older recipes and give it a little life on the blog. Pork Chops with Hard Cider Sauce get the honourable mention today! Not only because they’re tasty but because they’re so quick and easy. A little hard cider goes a long way in making a quick pan sauce for your juicy pork chops. It adds great flavour along with the Dijon and tomato paste. It only takes a cup of hard cider so I guess the bonus here is that you get to drink the rest.
A tasty rub is smeared over the pork chops which are then pan fried golden. While they rest, a quick pan sauce with everyday ingredients and a little hard cider transpires. The key here is not to overcook the pork chops, 6 minutes per side is about all you need. If in doubt, you want a minimum of 145℉ on an instant read thermometer.
I love this recipe because you get good delicious value for the time spent. The spice rub adds additional flavour and a gorgeous colour to the pork chops. It’s a weeknight winner for sure! Enjoy!
In a small bowl stir together all ingredients except pork chops. Pat pork chops dry with a paper towel. Rub pork chops with spice mixture, covering all sides. Add oil to a large stainless steel pan over medium heat. When oil is hot add pork chops and cook until golden, approximately 6 minutes per side or an internal temperature of 145℉ is reached. Remove from pan and tent with foil.
Hard Cider Sauce
Dab out excess oil from the same pan. Over medium heat, add hard cider scraping up any browned bits from the pan. Bring hard cider to a boil and reduce for 5 minutes. Whisk in Worcestershire sauce, mustard, sirracha, and tomato paste. Stir in heavy cream, allow to return to a simmer and reduce for 2-3 minutes or until sauce coats the back of a spoon. Season to taste with salt and pepper. Serve immediately over pork chops.
Recipe Notes
-Medium heat is recommended so the spice rub doesn't burn or get too dark. The trick for a good sear with medium heat is to not move the pork chops while they cook, allowing a good crust to form.
-The time needed to cook the pork chops will vary depending on their thickness. The 6 minutes per side is based on an approximate 1" thick pork chop. If your chops are thinner, adjust accordingly and use a thermometer if needed.
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Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!
Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!
Bring a large pot of well-salted water to a gentle boil.
Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
Serve immediately with additional parmesan cheese.
Recipe Notes
-Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available. Simply substitute your favourite using the same quantity size as stated in the recipe.
-Fresh summer peas are optimal in this recipe if you have them. Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese
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