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Three Lessons, Six Creations (Part 3) - Mushroom And Silken Tofu Noodle Soup, Twice-Cooked, Sticky Pork Belly Salad

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Mushroom And Silken Tofu Noodle Soup

Description: Mushroom and silken tofu noodle soup

Use the master stock as the base for this comforting bowl of noodle soup.

Serves 4  Prep time 15 minutes  Cooking time 10 minutes

·         3 cups basic master stock

·         100 grams shiitake mushrooms

·         2 tablespoons soy sauce

·         1 (1-inch) piece ginger, sliced

·         1 teaspoon sesame oil

·         200 grams fresh egg noodles

·         100 grams fresh oyster mushrooms

·         1 carrot, julienned

·         3 green onions, trimmed and sliced, plus extra to serve

·         250 grams fresh silken tofu, cubed

·         1 small red chili, sliced, to serve (optional)

1.    Bring master stock to a boil in a large saucepan with mushrooms, soy sauce, ginger, and sesame oil. Reduce heat. Simmer gently for 4 to 5 minutes.

2.    Cook egg noodles according to package directions. Set aside.

3.    Add mushrooms, carrot, and green onion. Simmer for a further 1 to 2 minutes or until just tender.

4.    Divide noodles among 4 serving bowls. Gently slide tofu cubes onto noodles. Divide vegetable soup among dishes. Serve topped with sliced chili and extra shredded green onions, if desired.

Tip

 “Julienne” means cutting in thin, even strips (like matchsticks).

Twice-Cooked, Sticky Pork Belly Salad

Description: Twice-cooked, sticky pork belly salad

Take your salad up to notch by topping it with decadent pork belly cubes laced with the flavors of the wonderful chicken broth.

Serves 4  Prep time 20 minutes  Cooking time 3 hours, 10 minutes

·         1 kilo boneless pork belly

·         1 recipe basic master stock

·         Vegetable oil for deep-frying

·         2 tablespoons brown sugar

·         Lime wedges, to serve

For the salad

·         1/4 Chinese cabbage, sliced finely

·         1 cup bean sprouts, trimmed

·         1 bunch baby radish, trimmed and sliced finely

·         1 bunch cilantro, leaves picked

·         1/2 bunch mint, leaves picked

·         Lime wedges, to serve

 

1.    Place pork in a heavy-bottomed saucepan. Pour stock over to cover. Simmer gently, covered, for 2 to 3 hours or until pork is tender.

2.    Remove pork, then strain and reserve master stock. Pat pork dry with paper towels.

3.    Cut pork into 1-inch cubes. Heat oil in a wok or deep-frying pan on high heat until surface shimmers. Deep-fry pork in batches, 2 to 3 minutes each or until golden brown and crisp. Drain on paper towels.

4.    Add sugar and 1 cup reserved stock to wok. Simmer, stirring, for 3 to 4 minutes or until reduced by half. Return pork to wok, tossing.

5.    Assemble the salad: In a bowl, toss all ingredients together. Place pork on salad and drizzle extra sauce over. Serve hot with lime wedges on the side, if desired.

Tip

If you have time, place the poached pork, uncovered, in the fridge overnight. It will dry out the skin for a crisper result.

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