Hang Over Soup

Ingredients:

1 lb. pork, cut into bite size pieces

2 cloves garlic, minced

1 Tbsp dried cooking opae (shrimp)

5 c. water

2 tsp. salt

1 tsp. sugar

1 lg. bunch Chinese mustard cabbage, cut into 1" pieces.

1 bunch watercress, cut into 1" pieces.

1/2 a Napa Cabbage (Won bok) 

Instruction:

Place cut up pork into a large pot, with garlic & water. Add salt, sugar & opae. Bring to a boil. Turn heat down to medium & let simmer till pork is tender, about 30 minutes. Bring soup to a rolling boil again.. and add all of vegetables at one time. Using a ladle, push veggies down into broth. Turn heat off. Let sit for 10 minutes. Enjoy, with a bowl of rice! ONO!