PORK Maki

MAKI Mi, also known as pork maki or maki soup, is a Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca).

PORK Maki
INGREDIENTS:

PORK MARINATION:
400 grms Pork Loin (Cut into thin Slices)
1 1/2 Tbsp Light Soy Sauce
1 Tbsp of Chinese Cooking Wine (Xiao Xing Wine)
1 tsp Dark Soy Sauce
A dash of Chicken Powder (1/8 tsp)
5 Cloves Minced Garlic
1/2 tsp Baking Soda
1 tsp Sesame Oil
1 White Egg
2 Tbsp Potato Starch

Note: Marinate first your Pork before adding Potato Starch.
give at least 30 Mins to absorb all the flavour before adding your starch.
6 Cups of Pork Stocks (pre-seasoned)
1-2 Tbsp Dark Soy Sauce
2-3 Tbsp Light Soy Sauce
Fresh Egg Noodles of your Choice
1/2 Cup Potato Starch with Water for Slurry

FOR TOPPINGS:
Spring Onion for Toppings
Szechuan Chilli Garlic Sauce (optional)
Note: you can use Cornstarch for substitute.
Pork Stocks is already pre-seasoned (it's made from pork bones) be mindful of adjusting your seasoning.

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