Pork

Hot and sour pork and mushroom soup

Name: Pork and mushroom soup recipe
Yield: 4
Ingredients: 100g pork tenderloin, thinly sliced against the grain; 200g rehydrated shiitake mushrooms (30g dehydrated); 100g rehydrated black fungus (20g dehydrated); 200g bamboo shoots; 200g tofu; 2 long green shallots; 15g ginger; Vegetable oil, to deep-fry; 3 garlic cloves (10g garlic), chopped; 20.00 ml light soy sauce; 2 tsp dark soy sauce; 20g white sugar; 45.00 ml Chinese black (chinkiang) vinegar; 1 tsp white pepper; 6.00 tsp cornflour; 2 eggs; Coriander leaves, to serve; 1 egg white; 3 tsp Chinese rice wine; 2 pinches each fine salt and freshly ground black pepper

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by Celine Chung

CHEF, COOKBOOK AUTHOR

Jul 09, 2023

This Asian-inspired soup feeds your stomach and your soul.

100g pork tenderloin, thinly sliced against the grain
200g rehydrated shiitake mushrooms (30g dehydrated)
100g rehydrated black fungus (20g dehydrated)
200g bamboo shoots
200g tofu
2 long green shallots
15g ginger
Vegetable oil, to deep-fry
3 garlic cloves (10g garlic), chopped
1 tbs light soy sauce
2 tsp dark soy sauce
20g white sugar
2 1/4 tbs Chinese black (chinkiang) vinegar
1 tsp white pepper
3 tsp cornflour
2 eggs
Coriander leaves, to serve

Marinade

1 egg white
3 tsp cornflour
3 tsp Chinese rice wine
2 pinches each fine salt and freshly ground black pepper

Method

1.

Combine all the marinade ingredients. Marinate pork for 20 to 30 minutes. Rinse and cut shiitake mushrooms and black fungus into thin matchsticks. Cut bamboo shoots, tofu, pork, shallots and ginger into thin matchsticks.
2.

Fill a large wok with oil to a depth of 3cm and heat to 120°C. Fry the pork quickly, in batches, until golden. Set aside on paper towel.
3.

Pour a drizzle of oil into a deep Dutch oven or large casserole, then fry all other ingredients cut into matchsticks and the chopped garlic. Deglaze with soy sauces (light and dark) and cover with water so that water is 3cm above the ingredients.
4.

Bring to a boil, then simmer over low heat for 20 minutes. Add pork, sugar, vinegar and white pepper, and taste. The soup should be sour, spicy and salty. Adjust seasoning if necessary with white pepper, vinegar and light soy sauce to your taste.
5.

Mix cornflour with 1 1/2 tbs water in a small bowl. Add two-thirds of the cornflour mixture and let it thicken.
6.

If the soup is still quite liquid, add remaining one-third of the mixture. Beat eggs in a bowl, then slowly pour into the soup to form long strands of egg by stirring with chopsticks using your other hand. Remove from heat and serve with coriander leaves.