Chinese Pork & Pickle Soup

Ingredients

• Pork chops

  Fresh, loin (blade), bone-in, separable lean only, cooked, pan-fried

  4 oz or 113g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chinese Preserved/Pickled Vegetables

  4 oz or 400g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Debone the pork chops and cut into the thinnest slices posible.
2. In a bowl, toss the meat with the oil, vinegar, soy sauce and pepper. Refrigerate for 45 minutes.
3. Drain the preserved/pickled vegetables and thinly slice.
4. Pour the broth into a pot, bring to a boil and reduce the heat to simmer.
5. Add the meat and the vegetables, stirring to separate. Cook for 10 mins.
6. Thinly slice the scallions and add to pot. Cook for one more minute.

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