Ingredients with Measurements:
- 1 lb pork shoulder, sliced thinly
- 1 cup Ci Ba La (Chinese pickled mustard greens)
- 6 cups water
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Ci Ba La under running water to remove excess salt. Squeeze out the water and chop into small pieces.
2. In a pot, heat the vegetable oil over medium-high heat. Add the garlic, onion, and ginger and sauté until fragrant.
3. Add the sliced pork and cook until browned on all sides.
4. Add the chopped Ci Ba La, water, soy sauce, rice vinegar, sugar, salt, and pepper. Bring to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. Taste and adjust the seasoning if needed.
7. Serve hot, garnished with chopped scallions and cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat to sauté the pork and vegetables
- Low heat to simmer the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 7g
- Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or chicken thighs.
- Ci Ba La can be substituted with other pickled vegetables such as radish or cucumber.
Variations:
- Add some sliced shiitake mushrooms for extra umami flavor.
- Use vegetable broth instead of water for a vegetarian version of the soup.
Tips and tricks:
- Rinse the Ci Ba La well to remove excess salt before using.
- Sauté the pork until browned for extra flavor.
- Adjust the seasoning to your liking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped scallions and cilantro on top.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the pork thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Ci Ba La is a popular ingredient in Chinese cuisine, especially in Sichuan cuisine.
Flavor profiles:
- Salty, sour, and savory
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Chinese
Taste: Savory, Umami, Salty, Aromatic, Comforting