Crispy Pork Hot and Sour Soup | Marion's Kitchen Marion's Kitchen
Crispy Pork Hot and Sour Soup | Marion's Kitchen Marion's Kitchen
Ingredients
Main
- 300g Classic Crispy Pork Belly
- 1.5 litres (6 cups) chicken stock
- ½ carrot, julienned
- 200g (7 oz) mixed mushrooms (e.g. shiitake and oyster), roughly ripped or sliced
- 100g (3.5 oz) firm tofu, sliced
- 100g (3.5 oz) bamboo shoots
- ¼ cup Chinese light soy sauce
- 2 tsp dark soy sauce
- ¼ cup white vinegar
- 1 tsp ground white pepper
- 3 tbsp cornflour (cornstarch), mixed with 3 tbsp water
- finely sliced spring onion (scallions), to serve
Instructions
- 1
Preheat oven grill to high. Remove the skin from the pork belly.
- 2
Roughly chop the skin and place it on a tray lined with baking paper. Place under the oven grill and cook for 3-4 minutes or until crisp. Remove and set aside until ready to serve.
- 3
Cut the pork belly meat into small dice.
- 4
Place the chicken stock, pork meat, carrot, mushrooms, tofu and bamboo shoots in a large saucepan over a high heat. Bring to a gentle simmer. Stir through the soy sauces, vinegar and pepper. Simmer for 3-4 minutes or until the mushrooms have softened and the vegetables are tender.
- 5
Next, add the cornflour mixture to the soup and stir to combine. Continue cooking and stirring for another 3–4 minutes or until the soup has thickened slightly and is looking luscious and glossy. Taste the soup and add more soy sauce or vinegar to taste.
- 6
To serve, ladle into serving bowls and top with spring onion and crispy pork skin.
