For lunch today, we had pork mami. The pork wasn’t plain boiled; it was braised. To be more precise, when I made soya pork yesterday, after cooking, I divided the slab of meat into two portions and reserved one portion for today’s pork mami.
Mami is what we Filipinos call the traditional Chinese noodle soup with vegetables and meat or seafood. I have no idea who coined the term but I am pretty certain that the term mami is peculiar to the Philippines. The Wikipedia article on noodle soup says it was coined by Ma Mon Luk but the claim cites no source so who really knows?
So, mami comes with pork, chicken or beef, or wonton. Beef and wonton are sometimes combined (beef wonton noodle soup), it’s the variety I like best although I like them all.
There really is no recipe for making pork mami because it is, for the most part, simply an assembled dish. How do I assemble a bowl of mami?
The egg noodles are cooked in boiling water, drained and placed directly in bowls.
The sliced meat is arranged on one side of the bowl and the blanched vegetables on the other. Cabbage and carrot are usually paired for mami but Chinese broccoli in lieu of cabbage is a good choice too.
When everything is neatly assembled in the bowl, the simmering broth is poured in.
A few extras are thrown in to add more depth to the flavors of the noodle soup. Scallions and toasted garlic are the most popular garnishes but, for today’s pork mami, I chose fried small red onions and cilantro.
Let’s put all that in recipe format.
Heat the broth to simmering.
Cook the noodles according to package directions. Drain and divide between two bowls.
Cut the cabbage into half-inch slices.
Using a kitchen spider, blanch the carrot and cabbage in the broth for about a minute.
Arrange the carrot, cabbage and pork around the noodles in the bowls.
Pour in hot broth.
Garnish with fried onions and cilantro (or sliced scallions).
Serve the pork mami at once.