Kinalas: A Hearty Filipino Noodle Soup

Ingredients

• 500g (1.1 lb) pork bones 500g (1.1 lb) pork bones
• 500g (1.1 lb) beef shank 500g (1.1 lb) beef shank
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons toasted rice flour 2 tablespoons toasted rice flour
• 200g (7 oz) thick rice noodles 200g (7 oz) thick rice noodles
• 2 hard-boiled eggs, halved 2 hard-boiled eggs, halved
• 50g (1.8 oz) chicharon (pork cracklings), crushed 50g (1.8 oz) chicharon (pork cracklings), crushed
• Salt and pepper to taste Salt and pepper to taste
• Optional garnish: spring onions, chopped Optional garnish: spring onions, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the pork bones and beef shank for 5 minutes. Drain and rinse under cold water to remove impurities.
2. 2.
   In the same pot, heat vegetable oil over medium heat. Sauté the onion, garlic, and ginger until fragrant.
3. 3.
   Add the blanched pork bones and beef shank back into the pot. Pour enough water to cover the meat and bring to a boil. Reduce heat to low and simmer for 2-3 hours until the meat is tender.
4. 4.
   Remove the meat from the pot and set aside. Strain the broth to remove any impurities.
5. 5.
   In a separate pan, toast the rice flour over low heat until golden brown. Gradually add the toasted rice flour to the strained broth, stirring constantly to avoid lumps. Simmer for an additional 10 minutes until the broth thickens.
6. 6.
   While the broth is simmering, shred the pork and beef into bite-sized pieces.
7. 7.
   Cook the rice noodles according to package instructions. Drain and set aside.
8. 8.
   To serve, divide the rice noodles into bowls. Ladle the thickened broth over the noodles and top with shredded pork, beef, hard-boiled eggs, crushed chicharon, and optional spring onions. Season with salt and pepper to taste.

Treat your ingredients with care...

• Pork bones — Choose bones with some meat attached for added flavor.
• Beef shank — Slow cooking the beef shank will result in tender meat that easily shreds.
• Toasted rice flour — Toast the rice flour until it turns golden brown to enhance its nutty flavor.
• Thick rice noodles — Cook the noodles until al dente to maintain their chewy texture.
• Chicharon — Crush the chicharon just before serving to keep it crispy.

Tips & Tricks

• For a spicier version, add chili flakes or chopped chili peppers to the broth.
• Customize the garnishes by adding sautéed vegetables like bok choy or bean sprouts.
• If toasted rice flour is not available, you can substitute it with cornstarch for thickening the broth.
• Adjust the thickness of the broth by adding more or less toasted rice flour.
• Leftover Kinalas can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Serving advice

Serve Kinalas hot in individual bowls, allowing each person to garnish their own bowl according to their preferences. Provide additional condiments such as soy sauce, calamansi (Filipino lime), and chili sauce for extra flavor.

Presentation advice

To enhance the presentation, arrange the shredded pork and beef neatly on top of the noodles. Sprinkle the crushed chicharon evenly over the dish and garnish with halved hard-boiled eggs. Finish with a sprinkle of chopped spring onions for a pop of color.