A light, healthy and easy Bok Choy and Sliced Pork Soup is one of our favorite soups on winter days, as it is just the natural season for Bok Choy. In this recipe I will prepare bok choy soup with tender pork slices in 10 minutes using only humble homemade ingredients.
The most tender pork slices
The pork coating method that I introduce into this soup is a classic method originating from Sichuan cuisine, where we call it meat boiled in water OR sliced meat in water. On the streets, vendors sell pork soups with various side ingredients, sometimes with bean sprouts and pickled green mustard. So you can use bean sprouts or pickled mustard to replace bok choy in this soup.
Pork is covered with a thicker layer of starch protection and it remains very soft regardless of how long it is cooked. We traditionally use sweet potato starch, but it may not be as common in your country. The good news is that you can make sweet potato starch from sweet potatoes by following our step-by-step instructions.
This time I tested tapioca starch, the main ingredient in boba pearls, known as the strongest starch. The result is immensely satisfying. The pork slices are very tender, with brilliant starch protection.
Steps
Season the pork slices
Add light soy sauce, salt and pepper and chopped ginger. Mix well to give the pork slices a basic flavour.
With a slight bow, add about 2 tablespoons of water to 3 tablespoons of starch. And you’ll get a running water starch consistency like this. This special stage is scientifically called non-Newtonian fluid.
Pour the starch water into the marinated pork. Mix well and make sure each piece is well coated.
Add a pot of water to a boil with three slices of ginger. Then, reduce the heat to low and add the pork slices individually. You may feel that the pork slices are quite sticky when you try to pick them up. Don’t worry; this can be solved by wetting your hands first.
Once all the pork slices have been added, light the fire and add the bok choy. Continue cooking for 1 minute until the contents boil again. Add some salt, pepper and sesame oil to taste. Our healthy, light pork and bok choy are ready.
Soup
- 3 slices of ginger
- 3 smaller or 2 larger bok choy
- 1 table spoon. sesame oil
- 1 teaspoon. salt or to taste
- 1/4 teaspoon. ground pepper
- 1.5 the waterfall
Season the pork slices
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Add light soy sauce, salt and pepper and chopped ginger. Mix well to give the pork slices a basic flavour.
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In a flake, add about 2 tablespoons of water to 3 tablespoons of starch.
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Pour the starch water into the marinated pork. Mix well and make sure each piece is well coated.
Prepare the soup
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Add a pot of water to a boil with three slices of ginger. Then, reduce the heat to low and add the pork slices one at a time. You may feel the pork slices quite sticky. I recommend wetting your hand to prevent it from sticking.
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Once all the pork slices have been added, turn up the heat and add the bok choy. Continue cooking for 1 minute until the contents boil again. Add a little sesame oil, salt and pepper to taste. Our healthy, light pork and bok choy are ready.
Calories: 189kcal | Carbohydrates: 1G | Protein: 14G | Fat: 14G | Saturated fat: 3G | Polyunsaturated fats: 4G | Monounsaturated fats: 6G | Cholesterol: 45mg | Sodium: 1682mg | Potassium: 210mg | Fiber: 0.3G | Sugar: 0.2G | Vitamin A: 7UI | Vitamin C: 0.4mg | Soccer: 37mg | Iron: 1mg
