"Another fabulous Roben Ryberg recipe. A 3 stage process that is totally worth the effort. Note that cooking time includes making stock in the crock pot."
Crock Pot Pork Stock
boneless pork sirloin roast
( about 2 pounds)
shrimp, peeled and finely chopped
gluten free soya sauce
green onions, finely chopped
( rice sticks)
uncooked asian meatballs
green onion, thinly sliced
Step 1: Crock Pot Pork Stock.
•Wash the meat. Place in Crock Pot. Cut the onion in quarters and add to the pot. Add the bay leaf and water. Cover with a lid and cook on high for 5 hours, or low for 8-10 hours.
•Remove the meat, onion, and bay leaf. Remove any excess fat from the meat. Save the meat for another meal.
•Skin any fat from the top of the broth and discard. For the clearest broth, drain through cheesecloth.
•Makes about 5 1/4 cups.
•SIDE NOTE – This recipe can also be used to make chicken or beef stock. To make chicken stock use 1 small frying chicken (1 1/2 to 1 3/4 pounds). To make beef stock use 1 beef sirloin roast (about 2 pounds).
Step 2: Asian Meatballs.
•In a medium-sized bowl, combine all the ingredients. Shape into meatballs, using approximately 1 rounded teaspoon per meatball.
•To eat these on their own place in a lightly greased pan over medium heat. Cook until no pink remains, 3-5 minutes.
•For the wonton soup, leave them uncooked.
•Makes 20-25 meatballs.
Step 3: Wonton Soup.
•Heat the broth and salt to a boil in the saucepan. Add the noodles and meatballs. Cook until the noodles are tender and the meatballs are cooked through, between 3 and 5 minutes. Garnish with green onion.
•A NOTE FROM MY KITCHEN – I added the meatballs before the noodles cause I didn’t trust the 3-5 minute cooking time. Mine took closer to 10…maybe cause they were a bit bigger than directed. So, about halfway through I added the noodles. End result was perfect.