Pork Maki Recipe

Pork Maki is a Filipino thick pork tenderloin noodle soup created with pork that has been pounded with a mallet, marinated in soy sauce, garlic, black pepper, rice wine, and onions, and then covered with starch before being boiled in a tapioca starch thickened stock and served over wheat noodles. This Chinese Filipino cuisine was initially served without the noodles and is simply known as Maki or Maki Soup, which may be eaten on its own or with rice. It's a particularly hearty food due to its viscosity, which is achieved through the use of tapioca starch in the soup. Another significant component of Maki Soup is the fluffy pig texture, which is achieved by thinly slicing the pork, pounding it with a mallet, marinating it, then coating it with starch before velveting, resulting in a fluffy, meaty textured pork that melts in your tongue. Both characteristics are present in this Maki Mi, but with the inclusion of a third component, the noodles, it becomes an even more appealing dish.