Taro and pork soup

Taro and pork soup

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Variations of this combination of ingredients are seen throughout China and Southeast Asia. The use of fermented tofu, available in jars from Asian grocers, gives the soup a deep, earthy taste that really shines through. Hearty and filling, it’s perfect for the colder seasons.

Ingredients

Quantity Ingredient
400 g piece boneless pork belly, skin on, cut into 1.5 cm pieces
2 tablespoons light soy sauce
500g taro
2 tablespoons vegetable oil
1 tablespoon sugar
3 pieces red fermented tofu
1 tablespoon tofu liquid
1.5 litres Chicken stock
2 star anise
2 garlic cloves, finely sliced
2 spring onions, white and green parts finely sliced, kept separate
2 teaspoons cornflour
1 large red chilli, finely sliced

Method

  1. Fill a saucepan with 2 litres water and bring to the boil. Add the pork, then reduce the heat to medium–low and simmer for 10 minutes. Drain well. Combine the pork and soy sauce in a bowl and toss to coat, set aside for 20 minutes, then drain.
  2. Peel the taro and cut into 1.5 cm pieces. Put the taro in a steamer over a wok or saucepan of boiling water, then cover and steam for about 20 minutes, or until tender.
  3. Heat the oil in a large wok over a medium–high heat, add the pork and stir-fry for 5 minutes, or until evenly browned, then add the sugar and stir well. Transfer the pork to a bowl.
  4. Put the tofu and liquid in a small bowl and mash together with a fork. Bring the stock to the boil in a large saucepan over a medium–high heat, then add the pork, mashed tofu, star anise, garlic, white spring onion and taro. Reduce the heat to medium–low and simmer for 30 minutes. Combine the cornflour with 60 ml water, add this to the soup and stir to combine; cook for another 2–3 minutes, or until thickened. Remove from the heat and serve in a soup tureen or individual bowls, with the green spring onion and chilli scattered over the top.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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