1 tablespoon Worcestershire sauce
2 tablespoons Worcestershire sauce, or to taste
2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons white sugar
2 clove garlic, minced
2 tablespoons vegetable oil
1 pound sliced Texas pork rind
1 (11 ounce) can condensed cream of mushroom soup
In a large pot over low heat, combine Worcestershire sauce, Worcestershire sauce and soy sauce. Add enough water to cover, and simmer over low heat for 5 minutes. Mix the vinegar and sugar, increase the water by half a spot, and pour over the sauce.
Combine the jalapeno pepper, garlic, oil and pork rind into a mixing bowl. Season with salt and pepper. Continue simmering for 2 minutes. When the liquid should have thickened, stir about a cup of it into the pot. Bring the pot to a simmer. Remove the lid from the pot and stir to melt the butter. Add herbs and spices one at a time until the next is included.
Return the pork and turtle to the pot and stir.
Pour cream of mushroom soup and poached egg yolks into the pot. Return the pot to a boil and stir to avoid sticking. Allow the broth to heat through, about 2 minutes.
Return the pot to a boil and add water, if necessary, to cover the meat. Reduce heat, and simmer for 20 minutes, stirring occasionally. Serve hot.