Good afternoon everybody and welcome to another day here at the recipe section of the Worlds Biggest Fridge Magnet. I am happy to say that the temperature finally appears to be dropping here in the UK (well in Oxfordshire it is…) and because off this, I have decided to give you a winter warmer to banish the chills and keep you full of energy and centrally heated whilst you get on with life. Best of all it is so easy, you literally just put all of it in the slow cooker/crockpot and leave it to do it’s thing whilst you get on with the day!!
So what is it we are having today….?
Hot and Sour Soup over Char Siu Pork.
Well let’s get on with it because that sounds amazing…!
Hot and Sour Soup:
- Edamame Beans -handful
- Soffritto – medium bag
- 1.5 Ltrs Fresh Chicken Stock
- Shiitake Mushrooms – roughly chopped
- Teaspoon Sesame Seeds
- 3 Table Spoons Rice Wine Vinegar
- 2 Tablespoons Dark Soy Sauce
- 1 Medium Tin Water Chestnuts
- 1 Medium Tin Bamboo Shoots
- 1 Small Bunch Spring/Salad Onions
- 2 Teaspoons Ginger Paste
- 2 1/2 Teaspoons of Gochujang Garlic and Chilli Sauce/Paste
- 2 Fresh Red Chillies – deseeded and finely chopped
- 4 Cloves Fresh Garlic – finely chopped
- Coriander – roughly chopped
- Salt and Pepper to Season
- 1 Tablespoon Toasted Sesame Oil
Char Siu Pork:
- 1 Piece of Pork Fillet – finely sliced
- Hoisin Sauce
- Tomato Sauce
- Pouring Honey
- 1 Teaspoon Demerara Sugar
- Dark Soy Sauce
- 1 Teaspoon Chinese Five Spice
First of all, take the Chicken Stock and pour into the crockpot.
Add the Edamame Beans and the Soffritto.
Take the tops off of the Water Chestnuts and Bamboo Shoots, pour contents into a sieve and then add to the soup mixture.
After this, add your Sesame Seeds.
Followed by the Udon Noodles and the roughly cut Shiitake Mushrooms.
Next finely chop your two Chillies and 4 cloves of Garlic, along with the Spring Onion chopped into 10mm rounds.
Add the Gochujang Chilli and Garlic Paste along with the Rice Vinegar, the Dark Soy Sauce, a cup of Water and two teaspoons of Ginger Paste.
Turn the slow cooker/crockpot to low and leave the above soup to cook in its own juices, stirring on occasion until it looks like this, at which point, add the tablespoon of Toasted Sesame Oil.
Whilst the soup cooks it is time to prepare the Char Siu Pork. First take the fillet of pork and slice into thin medallions.
Once sliced, place into a storage bag.
The take a saucepan and put onto a low heat, into this pour your Dark Soy Sauce, 1 Teaspoon of Chinese Five Spice, the runny Honey, 1 Teaspoon of Demerara Sugar, the Tomato Sauce and the Hoisin Sauce.
Warm this through then pour into the storage bag with the Pork Medallions in, seal and then put in the fridge for several hours whilst the soup continues to cook in the slow cooker/crockpot.
When the soup has finally cooked through several hours later, the medallions will be ready to be removed from the bag and placed into dish to drain a little more and then put into a pan with hot oil to be browned off.
Once the Pork is browned off, place in the bottom of a warmed through bowl and add the soup from the slow cooker/crockpot.
Honestly believe me when I say this is a VERY SPECIAL recipe that tastes amazing. I am totally amazed that I managed to get the flavour just right so that it really did taste like being in the Chinese restaurant!
It really doesn’t take that long to prepare so really is not that time consuming. Best of all though are the results you get from your minor efforts. Healthy, warming and reasonably priced, I really can recommend this dish to anyone and for anyone wanting the Vegetarian option it couldn’t be simpler, just leave the Char Siu Pork!
Sorry for messing up the post earlier but it is here now so I hope you enjoy it as much as me!
Stay out of the fridge.