Dive into a culinary adventure with this vibrant and tangy Pickled Lemon Pork Soup, a recipe that perfectly balances sweet, savory, and sour notes. This isn't your grandma's pork soup; we're elevating the classic with the bright, unexpected zest of pickled lemons, creating a depth of flavor that will leave you craving more. Imagine tender pork belly simmered to perfection in a rich broth, infused with the aromatic complexity of ginger, garlic, and a hint of chili. The pickled lemons add a unique, almost magical, twist, cutting through the richness and leaving your palate refreshed.
This recipe is surprisingly easy to follow, despite the impressive results. The key is to allow the flavors to meld and deepen over time, transforming simple ingredients into a truly unforgettable meal. Ready to create this flavorful masterpiece? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot
- Peeling knife
Ingredients
- Pork
- Shiitake mushrooms
- Green pumpkin
- Garlic
- Coriander roots
- Coriander
- White pepper
- Salt
- Palm sugar
- White soy sauce
- Fish sauce
- Pickled lime
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash shiitake mushrooms and cut them into 2 pieces. Set aside.
- Wash the green pumpkin thoroughly, peel it using a peeling knife, cut off both ends, and cut it in half horizontally. Then cut it into 4 equal parts.
- Gently cut open the center part of the pumpkin to remove the seeds (seeds can be eaten, unless you have bowel problems or chest tightness). Cut the pumpkin into bite-sized pieces.
Step 2. Boil and Season the Broth
- Pour water into a pot. Once boiling, add garlic, coriander roots, coriander, white pepper, and salt.
- Add the prepared pork cartilage, mix, and bring to a boil. Skim off the foam.
- Season with water, palm sugar, white soy sauce, and fish sauce. Add the pumpkin and mix.
Step 3. Add Vegetables and Simmer
- Add the prepared shiitake mushrooms and pickled lime. Mix well.
- Simmer for about 1 hour. Stir occasionally. Once the pork is cooked and the pumpkin is soft, turn off the heat.
Step 4. Serve
- Serve the soup hot.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- The seeds of the pumpkin can be eaten, but are not recommended for people with bowel problems or chest tightness.
- Skimming off the foam gives the soup a clearer texture.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 20-25g
FAQs
1. Can I use regular lemons instead of pickled lemons?
While you can, it won't deliver the same unique sour and salty depth. Pickled lemons provide a crucial element of this recipe's flavor profile. You could try adding extra lemon juice and a pinch of salt as a substitute, but the taste will be significantly different.
2. How long can I store leftover Pickled Lemon Pork Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen slightly over this time, making it even more delicious!
This Pickled Lemon Pork Soup recipe is a testament to the magic of simple ingredients combined with bold flavors. Enjoy the rewarding experience of creating this unique and delicious dish, perfect for a cozy night in or a special occasion. From Ms. Moo's Kitchen to yours, happy cooking!