Soups Recipes - Pork and Lotus Root Broth Recipe

Ingredients

• 450g/1lb fresh lotus root, peeled and thinly sliced

• ground black pepper

• 1 fresh red chili, seeded and finely sliced, and 1 small bunch basil leaves, to garnish

For the stock:

• 450g/1lb pork ribs

• 1 onion, quartered

• 2 carrots, cut into chunks

• 25g/1oz dried squid or dried

• shrimp, soaked in water for 30 minutes, rinsed and drained

• 15ml/1 tbsp fish sauce

• 15ml/1 tbsp soy sauce

• 6 black peppercorns

• sea salt

Serves 4-6

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Method:

1. Put the ribs into a pan and cover with 1.5 liters/6 1/4 cups water. Bring to the boil, skim, and add the other ingredients. Reduce the heat, cover; and simmer for 2 hours.

2. Take off the lid and simmer for a further 30 minutes to reduce the stock. Strain the stock and shred the meat off the pork ribs.

3. Pour the stock back into the pan and bring it to the boil. Reduce the heat and add the lotus root.

4. Partially cover the pan and simmer gently for 30-40 minutes, until the lotus root is tender. Stir in the shredded meat and season the broth with salt and pepper.

5. Ladle the soup into bowls and garnish with the chili and basil leaves.

Note: In this clear broth, which is served as an appetizer, the thin, round slices of fresh lotus root look like delicate flowers floating in water.