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Pork Soup with Ginger

The ginger greatly enhances the flavour of this soup.
The fish sauce and vinegar are also evident, but do not overpower.
It is quite a meal in itself, with all the meaty pieces.

ingredients

serves 6
1.5 litre (2 1/2 pt) pork or chicken stock
30 ml (2 tbsp) light soy sauce
1 clove garlic, peeled and crushed
2.5 cm (1 in) ginger, scraped and sliced
1 medium-sized onion, peeled and sliced
15 g (1 tbsp) sugar
15 ml (1 tbsp) fish sauce (optional)
15 ml (1 tbsp) lime juice or vinegar
100 g (4 oz) pork fillet, shredded finely
100 g (4 oz) pig's liver, cut into small pieces (optional)
15 - 30 g (1 - 2 tbsp) seasoned cornflour
30 - 45 ml (2 - 3 tbsp) oil
seasoning spring onions or coriander leaves

method

1. Simmer the stock and soy sauce together while preparing the other ingredients.

2. Pound the garlic, ginger and onion together in a pestle and mortar or blender and add them to the stock.

3. Cook for 5 minutes, then add the sugar, fish sauce, if used, and lime juice or vinegar.

4. Dip the pork and liver pieces in seasoned cornflour.

5. Fry in hot oil until the meats change colour, keeping the pieces of meat as separate as possible.

6. Pour off any excess oil and add the meats to the soup.

7. Simmer for 20 - 30 minutes or until the meat is tender.

8. Taste for seasoning and serve garnished with chopped spring onions or coriander leaves.

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