In wonton soup...does anyone know how those little strips of pork are made?

Question

I never see them in recipes for Wonton soup, beyond the info on the pork filling in the actual wontons. I am talking about those little strips of pork that are floating around in the broth. I'd like to prepare them for my own wonton soup recipes.

Answer 1

chinese bbq pork.
1/4 cup soy sauce
2 tablespoons red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring
1/2 teaspoon cinnamon
1 green onion -- halved
1 clove garlic -- minced
2 (12 ounce) pork tenderloins

Trim all fat from meat. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to coat completely.

Cove and refrigerate 1 hour or overnight, turning meat occasionally. Reserve marinade. Place meat on a wire rack in a baking pan. Bake 45 minutes at 350F, or until no longer pink in the center, turning and basting frequently with marinade.

Answer 2

Pork Wonton Soup

Answer 3

You are most likely talking about strips of pork that are sliced very thin and added to the soup about 30 seconds before being served. Not all Wonton soups have pork in them. some only have Wonton, some have a either pork or beef or chicken plus Wonton, or a combination of meats plus wonton. The best is when it has all three meats plus wonton and 2 vegetables -- usually Bak Choi and Pak Choy plus shrimp.

Answer 4

That is precooked pork that is thinly sliced with a chines cleaver. They put it in the soup after its poured into the bowl of soup to heat it up and never in the pot of soup as it would get too stirringly and tough.
Its the same pork that they use for other dishes in the restaurant that are cut differently.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Chinese Pork Strips

Answer 7

And the same question comes up again

Answer 8

You want a recipe for War Won Ton. Search on
war won ton recipe pork and you will find them.

This is from:

http://www.cooks.com/

WAR WON TON SOUP

4 chicken bouillon cubes
4 beef bouillon cubes
1/2 lb. fresh mushrooms, washed, stems trimmed, and sliced
3 green onions, chopped
1/2 heat napa cabbage
1/2 head Bok Choy
1 (10 oz.) pkg. frozen peas
1 (5 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can bamboo shoots, drained
1 lb. pork shoulder roast, sliced to thin bite size piece (recipe in this book under Chinese Barbecued Pork)
Won tons (recipe in this book under Won Tons)
1 chicken breast, boneless
36 medium large shrimp, bite size, shelled and deveined

Wash chicken breast, remove skin. Place in small saucepan, cover with water, bring to boil and simmer for 20 minutes, turn off heat. Wash napa cabbage and bok choy well and drain, cut into bite size pieces.

In large saucepan, place bouillon cubes, add 8 cups of water, heat over medium heat. Add green onions, cabbage, and bok choy, and peas and cook until almost tender. Meanwhile, cut chicken into bite size pieces and add chicken and broth to saucepan. Add all other ingredients, and heat thoroughly, except won tons. Do not over cook. When ready to serve, place 4 won tons on bottom of large soup bowl, and cover with soup. Serve immediately. Will serve 6 easy. If additional broth is needed, make from bouillon cubes and water, 1 chicken and 1 beef. Serve with crispy chow mein noodles.

CHINESE BARBECUED PORK

1 tbsp. sugar
1/2 tbsp. plus 3/4 tsp. hoisin sauce
1/2 tbsp. plus 3/4 tsp. light soy sauce
1/2 tbsp. rice wine
1/2 tsp. salt
1 lb. boneless pork loin, in 1 piece, trimmed of fat

Place sugar, hoisen sauce, soy sauce, rice wine and salt in small bowl. Stir until sugar is dissolved. Add pork, turn to coat with marinade. Marinate pork in refrigerator, covered, turning occasionally at least 8 hours, or overnight.

Heat oven to 375 degrees. Place pork on rack in roasting pan. Roast in center of oven until thermometer inserted in thickest part of pork registers 165 degrees about 45 minutes. Cool completely before slicing for use in sesame chicken.

PORK WON TONS

1 1/2 lbs. pork, finely ground
1 tbsp. dry white wine
1 tsp. salt
1 tsp. minced garlic
10 oz. Chinese vegetables, drained & chopped
4 oz. mushrooms, drained & chopped
1/2 tsp. sugar
1 tbsp. soy sauce
1 diced sm. onion
Won ton skins
Oil for frying

Brown pork and drain well. Saute onions in a little of the pork grease. Combine all ingredients except won ton skins. Place a spoonful of filling in center of each skin. Fold like an envelope (may put dab of water in each corner to secure). Fry in 2" hot oil until golden. Drain on paper towel. Arrange on plate with small cup of soy sauce for dipping. NOTE: These may be frozen before frying. Yield: 2 dozen.