Superior pork belly soup recipe | soup recipes:
If you think of soup as just a warm-up to the happeining, think again. A warm, cheerful soup doesn’t need to be starchy vegetables or full of cream. Numerious Asian soups are rich and filling and hold neither. It’s all starts with good stock, which could not be easier to assemble. This maybe one of your favourite soup recipes. It is simple to make and the Chinese cabbage gives it a lovely depth. Make a double batch and keep the leftovers for breakfast, lunch or dinner.
- 2 chicken carcasses
- 600g pork belly, skin removed and cut into 3cm cubes
- 1 tsp vegetable oil
- ½ Chinese cabbage, cut into 5cm lengths
- ½ tsp salt
- 2 tbsp mirin
- 1 tbsp soy sauce (check gluten-free if required)
- 4 thick spring onions, cut on a diagonal into 5cm lengths
- 150g enoki mushrooms, trimmed
- ¼ tsp white pepper
- 3 pak choy, quartered lengthways
- Stock: Place the chicken body into a large saucepan and cover with about 3 litres of water. Bring to a boil and skim off any scum that forms at the outside. Simmer, covered, over very low heat for about four hours. Reserve and Drain the stock.
- In a large pot, Fry the pork belly until lightly browned and heat the vegetable oil . Season with salt and stir in the Chinese cabbage. Cook for about 5 minutes and Cover it.
- Add the reserved stock, soy sauce and mirin and bring to a simmer. Simmer for about 20 minutes, add the spring onions and simmer for a also 20 minutes until the pork and Chinese cabbage are tender.
- Add the enoki mushrooms and pak choy and cook for a further five minutes until they are tender.
- Check the seasoning, adding more salt if necessary, and stir through the white pepper.
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WONTON SOUP WITH BOK CHOY
YIELD:Makes 6 main-course servings (Its all about Soup Recipes)
ACTIVE TIME:1 hour
TOTAL TIME:8 hours
For soup recipes:
- 2 lb country-style (meaty) pork ribs
- 4 scallions, coarsely chopped
- 2 lb chicken thighs, legs, and wings
- 12 cups water
- 1 (2-inch) piece peeled fresh ginger, chopped
- One and Half(1 1/2) teaspoons salt
- 1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
- 1/4 teaspoon white pepper
- 1 large egg yolk
- Half lb ground pork (not lean)
- 1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
- 2 scallions, finely chopped
- 1 teaspoon rice vinegar (not seasoned)
- 1 tablespoon soy sauce
- Half tea spoon salt
- 1/2 teaspoon Asian sesame oil
- 1/4 teaspoon white pepper
- About 30 wonton wrappers, thawed if frozen
Chicken , Simmer pork ribs, , ginger, scallions, and water in a 6 to 8 quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Stream broth through a sieve into a large bowl and discard solids. Cool broth, then chill, uncovered, covered, at least 1 1/2 hours.
Stir together pork, soy sauce , yolk, vinegar, scallions, ginger, salt, sesame oil, and white pepper in a bowl in 1 direction with your hand until just combined.
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a enclose filling and triangle, pressing edges firmly around mound of filling to remove seal and air pockets. Moisten opposite corners of long side. Curl wet corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make further wontons in same way.
Skim any fat from broth, then bring to a simmer in a 5 to 6 quart pot. Stir in bok choy, salt, and white pepper and uncovered, simmer, until bok choy is crisp-tender, 3 to 5 minutes. Add simmer and wontons , gently stirring ,uncovered, until filling is just cooked through, about 3 minutes.