BBQ Pork Noodle Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
12 servings

“What makes this dish in particular a signature plate for us would be that all of the items, including the noodles, are scratch prepared with all of the recipes being developed in house,” says Joshua Scott, executive chef with Compass Group at Microsoft. “All of our menu items at this particular station are run on a three-week rotation that feature soups and chow mein dishes, with the pork soup being one of the top two sellers. It’s served every day for one week then the menu rotates to feature a similar dish,” he explains. 

Ingredients

12 bundles Asian Noodles (recipe follows)
4 oz. sesame oil                                         
6 oz. scallions, washed, 2-in. bias cut
24 oz. baby bok choy, washed, blanched
12 oz. carrots washed, peeled, julienne, blanched
144 oz. Asian Pork Soup Broth, hot held above 140°F (recipe follows)
6 oz. mai fun noodles, fried
54 oz. Cahr Sui Pork, 1/2-in. sliced (recipe follows)
3 tbsp. chili oil
3 oz. red pepper curls for garnish

Asian Noodles
17.5 oz. cake flour
17.5 oz. high-gluten flour
.35 oz. baking soda
.42 oz. salt
17.5 oz. hot water
.5 tbsp. sesame oil

Asian Pork Soup Broth
20 lb. pork neck bones
6 gal. water
1.5 lb. carrots, washed, large dice
1.5 lb. celery washed, large dice
2.5 lb. yellow onions, washed, peeled, large dice
1 lb. leeks, washed
1 oz. star anise
6 cinnamon sticks
.5 cup cardamom pods
2 oz. coriander seed
.5 lb. garlic cloves
5 oz. ginger, washed, large dice
1.5 lb. Roma tomatoes, washed, large dice
1 lb. fennel bulb, washed, large dice
.5 lb. lemon grass, washed, chopped
.5 oz. fresh thyme, washed
4 bunch cilantro stems, washed     

Char Sui Pork Belly
2 cups soy sauce
2 cups hoisin
1 cup honey
.24 cup mirin
8 oz. brown sugar
60 oz. pork belly, cut into 3-by-8-in. rectangles, scored
4 cups water

Steps

  1. Drop noodles in boiling water or pasta cooker.
  2. Add sesame oil to wok and heat.
  3. Add scallions, bok choy and carrots to wok; sauté.
  4. Remove noodles from boiling water and shake off extra water; place in serving dish.
  5. Add broth to serving dish and top with sauteed vegetables.
  6. Garnish with mai fun noodles, pork, chili oil and red pepper curls.

Asian Noodles

  1. Place flours, baking soda and salt in mixer with paddle; mix for 3 minutes on low.
  2. Add liquid slowly; mix until dough comes together.
  3. Transfer to dough hook and mix for 8 minutes. Dough should be smooth and slightly tacky.
  4. Wrap tightly in plastic wrap; chill for 30 minutes.
  5. Cut chilled dough into 5-ounce pieces.
  6. Flatten, dust with corn starch and roll through #1 on pasta machine, then through #2.
  7. Pass through spaghetti cutter attachment. Twist and place in hotel pan lined with parchment paper.
  8. Wrap tightly, label, date and place in walk-in. Rest for three days before use.

Asian Pork Soup Broth

  1. Place roasted pork bones in large pot. Add remaining ingredients.
  2. Bring to a quick boil and simmer for 6 hours.
  3. Strain stock; place in 4-inch hotel pan no more than 2-inches deep and cool to 38°F in blast chiller.                    
  4. Label, date and hold for service.  

Char Sui Pork Belly

  1. In dry pan toast Chinese five-spice powder and pepper until fragrant.
  2. Combine soy sauce, hoisin, honey, mirin, sugar, five spice and pepper; mix well to create marinade.
  3. Submerge pork in marinade and refrigerate overnight, ensuring stored below 40°F.
  4. Remove pork from marinade and season with salt and pepper
  5. Place pork in hot sauté pan and caramelize each side.
  6. In meantime, strain and place marinade in pot over low heat; add 1 quart water and bring to 165°F.
  7. Combine heated marinade with seared pork in 4-inch full pan, and cover with foil.
  8. In 300°F oven, cook for 3.5 hours, ensuring that final cook temperature of pork is above 165°F.   
  9. Cool pork in braising liquid until 38°F.
  10. Label, date and store.
Source: Microsoft Dining (Compass Group), Bellevue, Wash.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources