Recipe

Hot and sour soup with grilled pork rashers

This hot and sour soup recipe shows you how to create a delicious, tangy stock from scratch. Combine with rice noodles, baby corn, broccoli and grilled pork for a full-flavoured dinner

Jul 25, 2016 4:47am
By Jennene Plummer
  • 30 mins preparation
  • 1 hr 15 mins cooking
  • 20 mins marinating
  • Serves 4
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Ingredients

Master stock
  • 2 tablespoon vegetable oil
  • 4 spring onions, whites halved lengthways, ends shredded
  • 2 shallots, chopped
  • 2 long red chillies, chopped
  • 8 centimetre piece root ginger, sliced
  • 1 bulb garlic, halved crossways
  • 2 tablespoon chopped coriander root, stem and leaves reserved
  • 1 cinnamon quill
  • 1 star anise
  • 1 teaspoon fennel seeds
  • 8 cup (2 litres) chicken stock
  • 6 cup (1.5 litres) water
  • 1/3 cup dark soy sauce
  • 1/4 cup shaoxing wine (chinese cooking wine)
  • 2 tablespoon fish sauce
Toppings
  • 750 gram pork rashers, halved crossways
  • 1 tablespoon vegetable oil
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon Chinese five-spice
  • 1 teaspoon sesame oil
  • 1 teaspoon ground white pepper
  • 400 gram rice noodles, cooked
  • 1 bunch Chinese broccoli, trimmed, leaves shredded, stems sliced
  • 125 gram baby corn, halved lengthways
  • 1 long red chilli, thinly sliced
  • lime wedges to serve

Method

Master stock
  • 1
    In a saucepan, heat oil on medium. Add onion, shallots, plus coriander root and stem. Sauté for 3-4 minutes until golden. Stir in spices, stock, water, soy sauce, wine and fish sauce. Bring to the boil.
Toppings
  • 2
    In a bowl, toss pork with oil, sweet soy, five-spice, sesame oil and pepper. Set aside for 20 minutes.
  • 3
    Preheat a barbecue grill or chargrill pan on high. Cook pork for 2-3 minutes each side until grill marks appear. Add pork to master stock, then simmer, covered, on low for 1 hour.
  • 4
    Remove pork and set aside. Strain stock, discarding solids. Return stock to pan with pork and bring to boil on high.
  • 5
    Divide noodles, broccoli leaves and stems, and baby corn between serving bowls. Top with grilled pork pieces. Ladle hot soup over and top with reserved coriander and chilli. Serve with lime wedges.

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