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by Bernadette Lavin
1 kilo sotanghon (vermicelli)
18 cups water for broth
1 kilo pork and bones boiled for broth
2 pork cubes
3 to 4 tsps. iodized salt
1 tsp. ground black pepper
2 heads crushed garlic for topping
1 head crushed garlic for sauteing
3 large onions (white), sliced
1 kilo baguio beans (cut in a diagonal slant, and finely cut)
Tengang daga (dried mushroom soaked in water to soften then finely cut)
3 tsps. iodized salt
1/2 tsp. ground black pepper
10 pcs. Tokwa, diced
Pias, chopped coarsely, optional (you can use calamansi or lemon)
1 to 2 tbsps. atsuete seeds (soaked in 1 tsp lye water)
1/2 cup cooking oil
Boil pork liempo and bones in 18 cups water and let simmer until it reduces to 16 cups.
Add pork cubes, iodized salt, and black pepper. Let simmer 3mins. (Broth should be slightly salty because the sotanghon will absorb it) Remove pork and bones from broth.
Cut pork into 2" strips, 1" thick.
In oil, brown 2heads crushed garlic, set aside for garnish.
In same oil, fry your diced tokwa until light brown, set aside for garnish.
In a large pot, take 1/8 cup (4 to 5 tbsps) of the oil used, saute remaining garlic, add the onions.
When translucent add your pork, then tengang daga. Keep sautéing until tengang daga is a bit tender.
Add in the baguio beans, sauté until cooked and season salt, black pepper.
Transfer to another container.
In same pot pour in all your broth.
Put your atsuete in a strainer or sieve. Dip sieve in your broth just enough to cover atsuete while stirring with a spoon. When broth turns red, stir, let boil.
Meanwhile soak sotanghon in water to soften a bit and cut with scissors at folded ends.
Don't soak too long, just till it softens to be able to cut it. Throw out the water after cutting.
Put sotanghon in boiling red broth and stir continuously.
Lower heat when most of the broth has been absorbed by the sotanghon.
Add the bean-tengang daga mixture in batches and toss with sotanghon to distribute evenly.
Leave a batch for topping.
Turn heat off when cooked and no broth is left.
Serve topped with remaining batch of bean-tengang daga mixture, fried tokwa, chopped pias and crumble your fried garlic on top.
***This serves around 25 to 30 persons
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