Hot & Sour Pork Soup

Click to Enlarge	Hot & Sour Pork Soup - Sichuan China - Sichuan - suan la rou si tang
	Serves Effort: Sched: DoAhead:	6 soup ** 1 hr Yes		Unlike many, this hot & sour soup is made hot with pepper (black or white) rather than chilis. Pepper was widely used in China before the barbarians (that's us) brought chili peppers. The ingredient list is quite long, but it's really easy to make.

8
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1/2
1/4
2-1/2
2-1/2
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5
5
3
4
1
3
1
1
1
1
5
1/3
1
5
3/4
1
4

oz
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oz
oz
oz
in
t
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c
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Lean Pork
-- Marinade
Rice Wine
Salt
Cornstarch
Cold Water
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Mushroom, dried
Bamboo Shoot (1)
Mushroom, white
Ham, cooked (2)
Ginger
Scallions
Sesame Oil
Rice Wine
Soy Sauce, light
Soy Sauce, dark
Cornstarch
Water
Lard or Oil
Stock
Salt
Pepper (3)
Vinegar, black (4)

Prep

Cut PORK into very narrow strips. Mix with All Marinade Items and set aside.
Soak DRIED MUSHROOMS in hot water for about 30 minutes.
Cut soaked Dried Mushrooms, BAMBOO SHOOTS, WHITE MUSHROOMS and HAM into narrow strips. Mix.
Slice GINGER thin and cut into slivers.
Slice green part of SCALLIONS thin and place in your serving bowl. Drizzle with Sesame Oil.
Mix Rice Wine, Soy Sauce, light and Soy Sauce, dark.
Mix Cornstarch with cold Water.

Run

Heat Lard or Oil very hot. Stir in Ginger for about 30 seconds, then stir in Mushroom mix and fry stirring for a few minutes.
Stir in Stock and bring to a boil. Stir in Wine mix and season with Salt and Pepper. The pepper should be very distinct but not overwhelming. I find 1 t of fresh ground about right.
Stir in Pork strips and cook until about done.
Caution: start stirring in the Cornstarch mix a little at a time and stop when you achieve the right consistency. It should be glossy but remain soupy, not gunky.
Turn off heat and slowly stir in Vinegar until you get the sourness you want - it should not be overwhelming.
Pour soup into the serving bowl over the Scallions and serve immediately.

NOTES:

Bamboo Shoots: Fresh or vacuum bagged are best, but canned can be used. Blanch canned shoots in boiling water for a minute to refresh.
Ham should be "country style" (Smithfield or similar) if at all possible for all Chinese recipes. Chinese markets around here sell single slices of Smithfield ham in shrink wrapped trays.
Pepper: In China white pepper is generally used (they don't like black specks) which has the hotness but not the flavor of black pepper. Personally, I use the black anyway, but in this case the soup so dark it doesn't matter either way.
Black Vinegar: Chinkiang is considered best. Gold Plum is a good brand that's widely available.

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch