What interested me in trying this recipe for Pork Noodle Soup with Cinnamon and Anise was the fact that I really enjoy Chinese stewed beef flavored with anise and served with broth and noodles (especially Hong Kong style). It's one of my favorite things to order when I eat in Chinatown. As for this pork version from the December 2007 issue of Gourmet, I thought it was just okay. I'm surprised it received such good reviews on the Epicurious website, mainly because the amount of brown sugar called for in the recipe makes the broth almost disgustingly sweet. Perhaps using 1/4 of the sugar (1 tablespoon) instead of 1/4 cup would be better. I gave the recipe a second chance, and half the amount of sugar still seemed just a little too sweet. With the reduction of the sugar, the dish gets a little better; yet there is something missing that would make the recipe great.
Saturday, July 19, 2008
Pork Noodle Soup
What interested me in trying this recipe for Pork Noodle Soup with Cinnamon and Anise was the fact that I really enjoy Chinese stewed beef flavored with anise and served with broth and noodles (especially Hong Kong style). It's one of my favorite things to order when I eat in Chinatown. As for this pork version from the December 2007 issue of Gourmet, I thought it was just okay. I'm surprised it received such good reviews on the Epicurious website, mainly because the amount of brown sugar called for in the recipe makes the broth almost disgustingly sweet. Perhaps using 1/4 of the sugar (1 tablespoon) instead of 1/4 cup would be better. I gave the recipe a second chance, and half the amount of sugar still seemed just a little too sweet. With the reduction of the sugar, the dish gets a little better; yet there is something missing that would make the recipe great.
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