Walnut-Shaped Pork in Cream Soup

Name: Walnut-Shaped Pork in Cream Soup
Ingredients: 200g Pork rump tip (sliced into 2.5 cm large pieces, scored with cross straight knife marks, cut into 2.5 cm cubes); 50g Baby bok choy hearts (sliced into pieces, blanched); 50g Soaked dried shiitake mushrooms (sliced, blanched); 30g Winter bamboo shoots (sliced, blanched); 25g Ham (sliced); As needed Scallion segments; 4g Fine salt (part for marinating, part for seasoning); 7g Ginger juice; 15g Shaoxing wine; 3 Egg whites (for marinating); 50g Wet cornstarch (part for marinating, part for thickening); Not specified Cream broth (for steaming the pork and making the soup); Not specified Scallion oil; Not specified Scallion-pepper mixture

A Shandong (Lu) specialty featuring tender pork rump scored in a decorative crosshatch pattern, steamed into a walnut shape, and finished with a rich, creamy milk-broth sauce.

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Ingredients

Pork rump tip (sliced into 2.5 cm large pieces, scored with cross straight knife marks, cut into 2.5 cm cubes) 200g

Baby bok choy hearts (sliced into pieces, blanched) 50g

Soaked dried shiitake mushrooms (sliced, blanched) 50g

Winter bamboo shoots (sliced, blanched) 30g

Ham (sliced) 25g

Scallion segments As needed

Fine salt (part for marinating, part for seasoning) 4g

Ginger juice 7g

Shaoxing wine 15g

Egg whites (for marinating) 3

Wet cornstarch (part for marinating, part for thickening) 50g

Cream broth (for steaming the pork and making the soup) Not specified

Scallion oil Not specified

Scallion-pepper mixture Not specified

Instructions

Prepare the main ingredient

Slice the pork rump tip into 2.5 cm large pieces. On both sides, score cross straight knife marks every 0.5 cm, then cut into 2.5 cm cubes. Marinate with egg whites, wet cornstarch, and fine salt.

Prepare the side ingredients

Slice the ham, baby bok choy hearts, shiitake mushrooms, and winter bamboo shoots into pieces 3.5 cm long, 1.5 cm wide, and 0.3 cm thick. Blanch all in boiling water and set aside.

Steam

Fill a soup pot with water and bring to a boil. Add the pork pieces; once the water returns to a boil, immediately remove them. Place in a bowl with scallion segments, ginger juice, fine salt, and cream broth, then steam until cooked (the pork will take on a walnut shape). Remove, strain off the liquid, discard the scallion segments, and invert into a soup plate.

Make the sauce and pour over

Heat scallion oil in a wok over medium heat to about 70% hot (approximately 175°C). Add the cream broth and bring to a boil. Add the baby bok choy hearts, shiitake mushrooms, winter bamboo shoots, fine salt, ginger juice, scallion-pepper mixture, and Shaoxing wine. Thicken with wet cornstarch, pour over the walnut-shaped pork, and arrange the ham slices on top to serve.