1-1/2 lb Pork, cut in chunks 3-4 pkgs Long rice, soaked in cold water 8-10 pcs Shitake mushrooms, rehydrated and water squeezed out, then chopped 3-4 cloves Garlic chopped 1 stalk Green onion chopped
2 stalks Celery cut diagonally 1 med Carrot, jullien cut 1 med Sweet onion, sliced thin 1/4 C Shoyu 1 pkg Dried opae 2 box Chicken broth Black pepper to taste
Place pork in a bowl and add garlic, shoyu, pepper and let stand for 30 mins. Next take a large pot and add 3-4 tbs oil heated to med high. Add the pork mixture and onions and brown together in the oil. After browning drain any excess oil from pot and throw in 1 box chicken broth and maybe 1 cup water. Throw in the dried Opai and bring to a boil then reduce heat to simmer and let cook until the pork is very tender. Next add the carrots, shitake, celery and drained long rice. If needed, add the second box of chicken broth. When long rice is cooked to your prefered consistency, top with green onions and serve.
I like my longrice on the dry side in this dish so I add just enough broth at the end to cook the long rice and let it soak up the broth. I sometimes add chicken bullion cube to the broth for more flavor. Broke da Mout GOOOD!