Chinese Recipe for Sichuan Pork Soup
INGREDIENTS- 4 cups chicken broth or vegetable broth
- 300g pork belly (washed, sliced thin)
- 220g daikon (sliced thin)
- 2 scallions (cut into 3 sections)
- 4 ginger (slices)
- 10 Sichuan peppercorns
Ingredients for Sauce - 2 tsp sesame oil
- 2 tsp rice wine
- 1/2 tsp freshly ground pepper
- 1 tsp sugar
- 2 tsp salt
FYI: Pork is a very popular meat in the Sichuan province. This is a great way to use
pork to prepare the soup, ideal in the winter months. The preferred cut for this soup is what's known as
wu hua or 'five flowered flesh' meaning the belly meat or bacon cut with its flowery pattern of fat
and flesh.
If you prefer not to use the fattier cut of the pork, you can certainly use leaner cuts of meat instead.
- How to make the Sauce: in a bowl, combine the salt, sugar, black pepper, rice wine and sesame oil
- Mix everything well then set aside
- Bring the chicken or vegetable broth (you can also use water if you wish) to boil in a large pot
- Add in ginger, scallions and peppercorns
- Add the Sauce mixture and daikon slices and stir
- Lower heat to medium, simmer covered (12 mins)
- Add pork, stir, cover again and simmer 3 mins, then turn off heat completely
- Before serving, discard ginger and scallions
- Transfer soup into individual bowls and serve
TIP: Instead of pork, you can subsitute with beef or lamb which is probably a healthier choice as lamb fat is more digestible. You can also try using fresh fish fillets (cut into strips) in which case, lower the final cooking time (after fish is added to soup) to 1 min. Then sprinkle with chopped fresh coriander leaves just before serving.
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