Spicy Pork and Shrimp Wonton Soup


2 Hours


3-4 servings
“This is a recipe I learned from the great Chef Rodelio Aglibot. He used to spend 12 hours making this broth, but I found a way to simplify it a bit. If you have the time to make this right and get the right ingredients you can make a truly authentic broth that can be used for ramen, udon or soba noodle dishes as well.”



6-8 qt  Water

2-3lbs  Pork bones

1 ea  Ham hock

2 cups  Dried shitakes

1 lb  Smoky bacon

1 ea  Medium onion

1 bunch  Scallions

2 ea  Large carrots

10 ea  Garlic clove, smashed

3 oz  Ginger, sliced

2 oz  Black peppercorns, whole

2 ea  Konbu, 3-6 inch pieces or similar (Asian market but you can make it without if you do not find it)

2 tbsp  Sesame oil

6 oz  Soy sauce

2 ea  Lemon


Wontons Filling:

1 pack  Square wontons wrappers (Lucky Market on Bird Rd. has them or your local Asian market)

½ lb  Shrimp, peeled and deveined, rough chopped

½ lb  Pork, ground

1 Tbsp  Ginger, grated

1 Tbsp  Garlic, grated

2 Tbsp  Soy sauce, low sodium

½ Tbsp  Sesame oil

3 Tbsp  Green onion or scallion, sliced

½ tsp  Red chili flakes

1 tbsp  Sugar, granulated

½ tsp  White pepper, powder



2 cups         broth

¼ cup           scallions, thin sliced

4-5 ea          wontons

2 oz              mushrooms, sliced (either white button or shitake)

2 ea             thai chilis or serrano peppers, thin sliced


  1. Preheat your oven to 400° Place the pork bones and brown them for about an hour. Then turn and brown for 30 minutes or so to ensure browning.
  2. Place pork bones, konbu, ham hock, bacon, dried shitakes, onion, scallions, carrots, garlic, ginger and peppercorns inside and bring to a boil. Once it begins to boil, reduce to a simmer for about an hour and a half or so.  Be sure to skim any froth, foam or fat that rises to the surface to ensure a clear and delicious stock.
  3. In the meantime, mix the wonton filling mixture and let sit in the fridge for about 45 minutes.
  4. Fill the wontons with about 1 spoonful of the filling and close the wrapper using some water to seal the (4) points of the wrapper. Set finished wontons on a baking sheet with a moist towel on top to prevent them from drying out.
  5. Boil the wontons for about 6 minutes or until they feel firm (usually the will float)
  6. Strain the broth through a colander or fine mesh strainer into a stock pot and place back on stove to simmer. Finish the broth with some lemon, salt and soy sauce.
  7. Place wontons in a bowl. Add mushrooms, scallions, chilis and sesame seeds.  Ladle over 2 cups broth and enjoy.

Chef's Tips

Make sure you skim the top of the broth to ensure clarity. Everything you add to the broth will make a foam at the top because the item is releasing its impurities. By skimming the top, your broth will look like a professional kitchen made this for hours and taste delicious.

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