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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.
Really amazing
This is an amazing hot and sour, and I have been to Hong Kong and Pekin, thanks Marion really amazing!!