Barbecued Pork In Citrus Broth Recipe

A flavour-packed, hearty broth that captures the richness of Asian flavours. This broth is full of nature goodness that supports a healthy life style and satisfies your taste buds at the same time. A great recipe that guarantees to keep the heat up during colder months with its beautiful red chillies and protects your body against nasty winter threats with a hit of vitamin C. The sweetness of the barbecued pork balances out the orange citrus flavour and matches well with the heat of the chilli.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients

400 g Chinese barbecued pork, thinly sliced	2 tsp orange rind
20 g dried shiitake mushrooms	1/4 cup orange juice
4 shallots, finely chopped	1 tsp tamarind concentrate
2 tsp vegetable oil	100 g Swiss brown mushrooms, thinly sliced
1 garlic clove, crushed	4 spring onions, thinly sliced
2 small red chillies, finely shredded	8 cups of water
4 cups of beef stock

 

Equipment
 

Chef Knife

Colour Coded Chopping Board

Large Saucepan

Serving Bowls

Mixing Bowl

Lemon Zester

Method

1. Soak the dried mushrooms in cold water for an hour then drain, remove stems and thinly slice them.
2. In a Large Saucepan, heat the vegetable oil; cook the shallots, garlic and shredded chillies while stirring continuously till fragrant and shallots are softened.
3. Add the water, beef stock, orange rind, juice and tamarind; then bring to a boil.
4. Throw in the pork, sliced soaked and drained mushrooms and Swiss brown sliced mushrooms; reduce heat and simmer with lid on for about 10 minutes.
5. Serve in bowls sprinkled with spring onion.

Tip: Chinese barbecued pork is available from Asian grocery stores or specialty food shops.