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Five-Spice Pork Soup

Ingredients

• 1 2-pound boneless pork top loin roast (single loin)
• 1 teaspoon five-spice powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 14.5-ounce cans reduced-sodium chicken broth
• 2 1/2 cups water
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 1 small jalapeno pepper, seeded and finely chopped
• 2 ounces rice sticks, broken
• 3 cups packaged shredded broccoli (broccoli slaw mix)
• Snipped cilantro
• Lime wedges

Directions

1. Trim fat from meat.
2. Cut meat into 1-inch pieces.
3. Sprinkle meat with five-spice powder and black pepper.
4. In a skillet cook meat, half at a time, in hot oil over medium-high heat until brown.
5. Transfer meat to a slow cooker, reserving drippings in skillet.
6. Add onion to the reserved drippings and cook and stir until tender.
7. Transfer onion to cooker.
8. Stir broth, the water, soy sauce, fish sauce, vinegar, ginger, and jalapeno pepper into mixture in cooker.
9. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
10. Cook rice sticks according to package directions.
11. Drain.
12. Skim fat from cooking liquid.
13. If using low setting, turn to high setting.
14. Stir in cooked rice sticks and broccoli slaw.
15. Cover and cook for 20 to 30 minutes.
16. Sprinkle each serving with cilantro.
17. Serve with lime wedges.

Attribution