Turkey Noodle Soup, Turkey Tortilla Stew, Sichuan Braised Pork Skin

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4 qt turkey broth

1 lb cooked macaroni noodles

1 lb diced smoked turkey

1/4 C turkey, duck, or chicken fat

1 diced onion

3 garlic cloves, minced

1 carrot, diced

2 watermelon radishes, medium diced

1/2 head of napa cabbage, rough chopped

1 fennel bulb sliced thinly, fronds picked, stems discarded

1 bunch dino kale, rough chopped

1 kohlrabi, medium diced

1 pt cooked corn kernels

1 sweet potato, medium diced

Saute the onion and garlic in turkey fat until translucent and reserve.

4 qt turkey broth

1 lb smoked diced turkey meat

12 corn tortillas

2 Tb cumin

1 tsp habanero powder

1 tsp paprika

1/2 tsp marjoram (or oregano)

Puree hot turkey broth with corn tortillas and spices until smooth using a stick blender. Bring to a simmer to meld flavors and taste for seasoning. Add salt if needed and mix with cooked turkey meat and keep in the fridge.

2 lb pork skin, trimmed of fat, diced

1 gal pork stock from a whole hog

1 lb diced smoked pork

2 Tb sichuan peppercorns

1/2 cinnamon stick

1 Tb gochugaru chile flake

2 Tb red pepper flake

1 star anise pod

2 Tb ground cumin

1 tsp ground ginger

1 Tb granulated garlic

5 bunches scallions, sliced

Boil the skin in stock until tender, about 60–90 minutes. Remove from the stock and combine thoroughly with the smoked pork. Set aside.

Written by

Chef/Pitmaster from Austin, Texas

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