It uses oyster sauce, hoisin sauce, chinese five spice, duck, rice wine, honey, soy sauce.
Pork And Bamboo Shoot Soup With Cloud Ear
I baste and slow smoke cook with real mesquite.
Recipe Summary Pork And Bamboo Shoot Soup With Cloud Ear
My version of a Japanese pork and egg noodle soup recipe from a magazine but mine is easier to make. You can simply pour the soup over rice if you prefer.Ingredients | Chinese Pork Recipes With Hoisin Sauce
2 small dried cloud ear mushrooms
1 ½ cups water
4 ounces pork fillet, thinly sliced
4 ounces canned bamboo shoots, drained and chopped
2 tablespoons white sugar
2 tablespoons sake (Japanese rice wine)
2 tablespoons soy sauce
2 tablespoons black rice vinegar
1 teaspoon chile paste
3 eggs
1 ½ teaspoons sesame oil
Directions
Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.
Substitute balsamic vinegar for the black rice vinegar if desired.
You can beat the eggs and pour them into the pot instead of adding them whole.
Info | Chinese Pork Recipes With Hoisin Sauce
prep:
10 mins
cook:
23 mins
additional:
15 mins
total:
48 mins
Servings:
2
Yield:
2 servings
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Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,
