La Paz Batchoy

Instructions

1. For the Broth: In a large stock pot cook the onions and garlic in oil until slights translucent about 3 minutes.
2. Work in batches adding the pork bones to gently sear, rotating and moving to the side once the bones have a nice sear. Repeat until all bones are seared and in the pot.
3. For the Spice Sachet: In a saute pan over medium heat add all of the spices. Stir occasionally to prevent from burning. Remove from heat once aromatic. Take your toasted spiced and pour them into a spice bag or cheese cloth and tie with butchers twine. Once tied add the spiced sachet to the large stock pot with the bones.
4. Add enough water to fill the pot with about 1 inch left below the top of the pot. Bring to a boil then reduce to a simmer as long as possible, minimum 2 hours. While the broth is simmering be sure to skim the scum and excess fat off the top.
5. Season your broth by adding salt, black pepper and MSG to taste. If the broth is simmering away too fast you may desire to add more water at this point just be sure to allow to simmer for at least 30 additional minutes and adjust the seasoning as needed.
6. For the Adobo: In a medium sauce pot combine all Pork Belly Adobo ingredients and simmer over medium low until the pork is tender, about 40 minutes to 1 hour. Once tender allow to cool until ready to serve.
7. For the Garlic Bits: In a medium saute pan combine the cold oil and minced garlic. Heat slowly over medium low heat, be sure to stir occasionally and do not turn the heat up as it could cause the garlic to burn. This will take about 15 minutes to get the garlic nice and golden. Once the garlic is done cooking strain through a fine mesh strainer seperating the garlic bits and oil. Once garlic is cooled store at room temperature to maintain crispy texture.
8. To Serve: Drop bok choy in the soup broth to allow it to soften, remove and set aside after simmering for 3 minutes. Place noodles in a collander in the sink and pour boiling water over the top to soften and heat through (if your using dry noodles cook according to package directions)
9. To Plate: In a large soup bowl place a portion of the noodles, top with bok choy, napa cabbage, and some pork belly adobo. Using a strainer ladle soup over the bowl to fill with desired amount of broth. Top the soup with green onions, pork chicharron, fried garlic bits and a splash of chili and sesame oil. Serve with chopsticks and soup spoon.