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    Home » Recipes » All Recipes » Meats » Pork Stock & Gaeng Jeud Woon Sen

    Pork Stock & Gaeng Jeud Woon Sen

    Published: Apr 25, 2014 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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    Pork stock

    Pork Stock & Gaeng Jeud Woon Sen

    ★★★★★ 5 from 2 reviews
    • Author: Pailin Chongchitnant
    • Yield: Makes 6-8 cups
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    Ingredients

    • 2 lb pork bones or chicken bones
    • 3.5 L water
    • Top half of one lemongrass, crushed and chopped into 2" pieces
    • 4-5 cloves garlic, crushed
    • 2 cilantro roots, crushed
    • ½ onion, large diced
    • ½ tsp white peppercorns, crushed

    For Gang Jeud Woon Sen

    • 20 g glass noodles
    • 3 cloves garlic, chopped
    • 5 cups pork stock
    • 200 g ground pork
    • 3 cups napa cabbage, chopped
    • Green onions and cilantro for garnish
    • Seasoning to taste: Soy sauce, fish sauce, salt, and white pepper

    (I included the soup in the show literally as a last minute decision, so I didn't get a chance to get you exact measurements, but it's super easy, and if you taste your soup and adjust seasoning while cooking, you really can't go wrong!)

    Ingredients & Kitchen Tools I Use


    Instructions

    Wash bones in cold water and add to a large stock pot. Cover the bones with cold water and bring to a simmer. Let simmer for 1 hour, then skim off all the scum that has floated to the top. Add the aromatics and if making chicken stock, simmer for another 30 minutes, if making pork stock, simmer for another hour. Strain and use immediately or store in the freezer for future uses.

    For Gang Jeud Woon Sen

    Soak glass noodles in cold water for 10 minutes to soften, then cut them into shorter sections.

    In a pot, fry chopped garlic in vegetable oil over low heat until golden and crispy, remove and set aside.

    Add pork stock and bring to a simmer. Meanwhile, mix ground pork with a little soy sauce and white pepper. When the stock is simmering, spoon the ground pork into the soup in chunks. Season the soup with soy sauce, a splash of fish sauce, white pepper, and a little salt if needed. When the pork's exterior looks done, add napa cabbage and let cook until the leaves have wilted. Add glass noodles, bring to a boil, and it's done!

    To serve, garnish the soup with the fried garlic and some of the garlic oil. Top with chopped green onions and cilantro, and serve immediately.

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    Reader Interactions

    Comments

    1. Ceci

      December 24, 2022 at 10:29 am

      Hi, should the stock be cooked with the pot covered or uncovered? Thanks!

      Reply
      • Pailin Chongchitnant

        December 27, 2022 at 2:58 pm

        I would either uncover or partially cover it. If you cover it completely it's easy for it to accidentally get to a full boil, and then your stock would be more cloudy.

        Reply
    2. Diana Evans

      July 30, 2022 at 6:44 pm

      Delicious! Like my mom makes!

      ★★★★★

      Reply
    3. Gayle

      July 15, 2021 at 1:52 am

      I love this recipe. Would you be able to advise how long I should cook it in my Instant Pot? Eg 30mins on high pressure without the aromatics? And another 30 mins with aromatics? And the water would have to be reduced since it is an Instang Pot?

      ★★★★★

      Reply
      • Angie

        March 09, 2022 at 8:15 pm

        I would think 20 minutes and another 20 minutes and yes, I would reduce the water as there will be no evaporation. I think reducing to 2 1/2-3 quarts (depending on the capacity of your IP) would work. You can always dilute the stock with water if it is too strongly flavored. Definitely don't fill your IP above the max fill line!

        Reply

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    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

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