Chinese Food

Introduction

Soup, a cornerstone of culinary art across the globe, holds a special place in many cultures. It warms the soul, nourishes the body, and brings people together. Among the myriad of soup recipes, Pork and Chinese Cabbage Soup, also known as Suan Cai Rou Pian Tang, stands out for its simplicity, comfort, and rich flavor. This dish, originating from Chinese cuisine, combines tender pork slices with the delicate sweetness and crunch of Chinese cabbage, all simmered in a flavorful broth.

In this article, we will delve into the art of making Pork and Chinese Cabbage Soup. From selecting the right ingredients to mastering the cooking technique, we will cover every step to ensure you can create a dish that is both authentic and delightful. Whether you’re a seasoned chef or a novice cook, this guide will provide you with the knowledge and skills necessary to whip up a batch of this comforting soup.

Ingredients

Before diving into the cooking process, let’s first list down the ingredients you’ll need:

1. Pork Shoulder or Pork Belly (about 300 grams): These cuts are ideal for this soup due to their fat content, which adds flavor and moisture to the meat during cooking.

2. Chinese Cabbage (about 500 grams): Also known as Napa cabbage, this variety is chosen for its tender leaves and crisp stalks, which retain their texture well even after long cooking.

3. Fresh Ginger (about 30 grams): Ginger adds a subtle warmth and helps to neutralize any gamey flavors in the pork.

4. Garlic (about 2 cloves): Garlic enhances the overall flavor profile of the soup.

5. Green Onions (about 2 stalks): Used for garnishing, green onions add a fresh, aromatic touch.

6. Salt (to taste): Salt is crucial for seasoning the soup to perfection.

7. White Pepper (to taste): White pepper provides a slight heat and enhances the flavors without overpowering them.

8. Light Soy Sauce (about 2 tablespoons): Soy sauce adds depth and color to the broth.

9. Sesame Oil (about 1 teaspoon): Sesame oil adds a nutty, fragrant finish to the soup.

10. Cornstarch (about 2 tablespoons): Cornstarch is used to coat the pork slices, ensuring they remain tender and juicy during cooking.

11. Chicken or Vegetable Broth (about 1 liter): The base of the soup, which should be flavorful yet not overpowering.

    

12. Cooking Oil (about 1 tablespoon): For sautéing the aromatics.

Preparation

Now that we have our ingredients, let’s move onto the preparation stage. Proper preparation is key to ensuring that your Pork and Chinese Cabbage Soup turns out perfectly.

1. Slicing the Pork: Begin by slicing the pork shoulder or pork belly into thin, even pieces. Aim for slices that are about 1/8 inch thick. This will ensure they cook quickly and evenly. Place the sliced pork in a bowl.

2. Marinating the Pork: In the bowl with the pork slices, add 1 tablespoon of light soy sauce, a pinch of salt, and a pinch of white pepper. Mix well to coat the pork evenly. Then, sprinkle the cornstarch over the pork and toss to coat each slice. The cornstarch will help to keep the pork tender and prevent it from becoming tough during cooking. Set the marinated pork aside while you prepare the other ingredients.

3. Preparing the Chinese Cabbage: Rinse the Chinese cabbage thoroughly under running water. Pat it dry using paper towels or a clean kitchen towel. Slice the cabbage into bite-sized pieces, separating the leaves from the stalks if desired. The stalks can be sliced a bit thinner to ensure they cook evenly with the leaves.

4. Preparing the Aromatics: Peel the ginger and slice it into thin matchsticks. Peel and mince the garlic. Trim and finely chop the green onions, separating the white and green parts for later use.

Cooking the Soup

With all your ingredients prepared, it’s time to cook the soup. Follow these steps to create a delicious and hearty Pork and Chinese Cabbage Soup.

1. Heating the Broth: In a large pot, pour in the chicken or vegetable broth. Place the pot over medium-high heat and bring the broth to a gentle simmer.

2. Sautéing the Aromatics: While the broth is heating, place a small skillet over medium heat and add the cooking oil. Once the oil is hot, add the sliced ginger and minced garlic. Sauté for about 1-2 minutes, or until the aromatics become fragrant and the ginger starts to turn slightly translucent. Be careful not to let the garlic burn, as this will make the soup bitter.

3. Adding the Aromatics to the Broth: Once the aromatics are fragrant, carefully pour them and their oil into the simmering broth. Stir well to combine.

4. Cooking the Pork: With the broth now flavored with the aromatics, gently add the marinated pork slices. Spread them out in the broth so they are not overcrowded. Allow the pork to cook for about 2-3 minutes, or until they turn opaque and slightly firm. Be gentle when stirring, as you don’t want to break up the pork slices.

   

5. Adding the Chinese Cabbage: Once the pork is cooked, add the sliced Chinese cabbage to the pot. Stir gently to submerge the cabbage in the broth. Cook for about 5-7 minutes, or until the cabbage is tender but still retains some crunch.

6. Seasoning the Soup: Taste the broth and adjust the seasoning with salt and white pepper as needed. Remember, the soy sauce used to marinate the pork will also contribute to the overall saltiness of the soup.

7. Final Touches: Once the cabbage is tender, turn off the heat. Drizzle in the sesame oil and stir gently to combine. The sesame oil will add a rich, nutty flavor to the soup.

Serving the Soup

Your Pork and Chinese Cabbage Soup is now ready to serve. Ladle the soup into bowls, ensuring each serving contains a mix of pork and cabbage. Garnish with the chopped green onions, focusing on the green parts for a fresh, aromatic touch.

For an added touch of elegance and flavor, you can also serve the soup with a side of steamed rice or noodles. The starchy carbs will soak up the flavorful broth, creating a satisfying and hearty meal.

Storage and Reheating

If you have leftovers, don’t worry! Pork and Chinese Cabbage Soup can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat the soup over medium heat on the stove, stirring occasionally until heated through.

Conclusion

Pork and Chinese Cabbage Soup is a dish that embodies the essence of comfort food. Its simple ingredients, combined with careful preparation and cooking, result in a soup that is both nourishing and delicious. Whether you’re making it for a family dinner, a cozy evening in, or to impress guests, this recipe will not disappoint.

As you cook this soup, remember that the key to success lies in the quality of your ingredients and the attention you pay to each step. By following this guide, you’ll be able to create a batch of Pork and Chinese Cabbage Soup that is authentic, flavorful, and satisfying.

So, the next time you’re in the mood for a hearty, comforting soup, give Pork and Chinese Cabbage Soup a try. It’s a dish that promises to warm your soul, nourish your body, and leave you feeling satisfied and content. Enjoy!