Lianpot Pork and Radish Soup

Name: Lianpot Pork and Radish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g Pork hind leg (boiled until tender, cut into large thin slices); 75 g White radish (cut into 0.2 cm thick, 3 cm wide, 4 cm long slices); 13 g Chili oil; 13 g Fermented broad bean chili paste; 13 g Whole scallion; a pinch White pepper powder; a pinch Sichuan pepper powder; 13 g Shaoxing cooking wine; 50 g Soy sauce; 3 g MSG; 5 Sichuan peppercorns; 8 g Ginger (crushed)

A famous Sichuan dish featuring a flavorful broth and tender meat, served with a dipping sauce.

45 min

Easy

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Ingredients

Pork hind leg (boiled until tender, cut into large thin slices) 200 g

White radish (cut into 0.2 cm thick, 3 cm wide, 4 cm long slices) 75 g

Chili oil 13 g

Fermented broad bean chili paste 13 g

Whole scallion 13 g

White pepper powder a pinch

Sichuan pepper powder a pinch

Shaoxing cooking wine 13 g

Soy sauce 50 g

MSG 3 g

Sichuan peppercorns 5

Ginger (crushed) 8 g

Instructions

Step 1

Boil the pork in boiling water until fully cooked, then drain and cut into large thin slices. Cut the white radish into slices 0.2 cm thick, 3 cm wide and 4 cm long. Crush the ginger and set aside the whole scallion.

Step 2

Combine soy sauce, chili oil, Sichuan pepper powder, fermented broad bean chili paste and reserved soup to make a dipping sauce.

Step 3

Add the white radish to the reserved soup, along with Sichuan peppercorns and whole scallion. Boil over high heat until the radish is tender. Add the pork slices and simmer briefly. Then stir in cooking wine, MSG, white pepper powder and salt to taste. Serve with the dipping sauce.