No results to search

Crispy Pork Hot and Sour Soup | Marion’s Kitchen Marion's Kitchen

Name: Crispy Pork Hot and Sour Soup | Marion’s Kitchen Marion's Kitchen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 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

Prep Time

10m

Cook Time

15m

Total Time

25m

This Crispy Pork Hot and Sour Soup is a delicious and satisfying dish with crispy pork belly, mixed mushrooms, and tofu in a flavorful chicken stock base. The addition of Chinese light soy sauce, white vinegar, and ground white pepper gives it a perfect balance of flavors. Garnish with spring onions.

Appetisers

Dinner

Easy Weeknight Dinners

Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

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

Preheat oven grill to high. Remove the skin from the pork belly.soups

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.

Cut the pork belly meat into small dice.

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.

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.

To serve, ladle into serving bowls and top with spring onion and crispy pork skin.

Crispy Pork Hot and Sour Soup | Marion’s Kitchen Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Crispy Pork Hot and Sour Soup | Marion’s Kitchen Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts