Pork and Mushroom Soup

Pork and Mushroom Soup

The usual situation happens. We have loads of bits in the fridge, it’s a rainy day, and Baby Jude is fast asleep. A decision was made to stay indoors, but what to eat for dinner. Daddy gets creative and comes up with this cracking, Pork and Mushroom Soup.

Pork and Mushroom Soup

How good does that look, crackling and all. Oh yes!

A quick scoot to Cold Storage to get a couple of bits and hey presto we had a really nice noodle soup. This will make 3 litres of Pork and Mushroom Soup, so more than enough for 4-6 people easily. There is an addition that I mad for Ollie and I, which was a chili addition.

Chili Addition;

Pork and Mushroom Soup

Bum Burners – my Habanero Chilis, beautiful but deadly

On my balcony garden, I have these beauties growing at the moment. Habaneros, which are renowned as one of the hottest chili families. you can get. If you want to spice up your version of Pork and Mushroom Soup, simply add some of this in to the soup.

  • 2 finely chopped Habanero chilis;
  • 2 tablespoons of;
    • soy sauce;
    • lime juice;
    • water;
  • 1 teaspoon sugar.

Give it all a little stir to make sure the sugar has dissolved and set aside.

Stock time;

  • 1 litre of;
    • good quality chicken stock (or make your own);
    • mushroom stock;
    • 1 litre water.

Add all these to your soup pot and set aside.

Pork Fillet time;

  • 3 pork fillets that I sliced quite thinly and then bashed with my tenderiser hammer;
  • 2 finely chopped lemon grass stalks – don’t forget to peel off the outer layers;
  • 3 finely chopped garlic cloves;
  • 2 finely chopped small red onions;
  • 2-3 tablespoons soy sauce; and
  • 2-3 tables spoons lime juice.

Heat your wok and add either some goose fat (as I did) or oil. Whack in all the ingredients above and fry until the pork is cooked through – you’ll smell a delicious fragrance to this as the lime and lemon grass infuse. Really really nice. What do you do with this – simply pour it all, fat included, in to the soup stock.

Roast Pork Belly;

  • 1 roasted pork belly from the rotisserie. I cut off the crackling just leaving the meat, and then I cut the meat in half lengthways and then finely sliced it in to tasty morsels. Make sure you take any bone or tendon out;
  • Take a baking tray and lay all the pork meat and the piece of crackling;
  • Zap these in an oven at 250 for 15 minutes or so to re-melt all the fat, and to really crisp up that crackling;
  • Put all the pork pieces and juices in to the soup stock as well;
  • The crackling I chopped really finely, almost to a crunchy ‘dust’, as this is the soup dressing.

Finishing off;

  • Soup stock now on to the heat, bring to boiling then low simmer for 20 minutes;
  • Add in;
    • 1 packet of any mushrooms – simply chop to bite sized pieces;
    • 1 packet of sprouting tops with the little yellow flowers, or baby Kai Lan;
    • 2 tablespoons of soy sauce;
    • 1 packet of Kway Teow rice noodles; and
  • Simmer for 10 minutes.

Spoon in to soup bowls ensuring everyone gets a good balance of noodle, the 2 types of pork, the greens and mushrooms. Ladle on the soup. Finish it off with a sprinkling of the pork crunchy ‘dust’. Serve it with the Bum Burner dip for those that dare. It was a big thumbs up all round for this one folks – twas indeed a winner! The delicious Pork and Mushroom Soup – ENJOY!!!

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