• Persimmon and pork hot and sour soup is a totally unique dish. This soup has all the flavours in one bite – the sweetness of persimmon, saltiness of pork, spiciness of pepper and a slight tang from the vinegar. You can’t go wrong with such a delicious combination! Serve as an interesting and unexpected lunch. 

    Persimmon and pork hot and sour soup

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 15ml (1 tbsp) vegetable oil
    • 1 onion, finely diced
    • 300g pork fillet, thinly sliced
    • 15ml (1 tbsp) cornflour
    • 5ml (1 tsp) crushed garlic
    • 5ml (1 tsp) fresh ginger, finely grated
    • 200g exotic mushrooms
    • 1L (4 cups) chicken stock
    • 2 persimmons, peeled and sliced into rounds
    • 30ml (2 tbsp) rice vinegar
    • 15ml (1 tbsp) light soya sauce
    • 2,5ml (½ tsp) freshly ground black pepper
    • 60ml (¼ cup) fresh cream
    • salt, to taste
    • 80ml ( cup) spring onions, finely sliced, to serve
    • 250ml (1 cup) bean sprouts, to serve

    Instructions

    1

    Heat the oil in a wok or pot over medium heat until hot. Add the onion and fry until it starts to soften, 4 – 5 minutes. Toss the sliced pork and cornflour together. Add the pork to the pan with the fried onions and fry until the pork is golden, 5 – 6 minutes. Stir in the garlic, ginger and mushrooms, and fry for another minute.

    2

    Pour in the stock and sliced persimmons and bring to a boil. Let it simmer gently, until the pork is tender and the mushrooms and persimmons have softened slightly, 15 – 20 minutes.

    3

    Stir in the rice vinegar, soya sauce, pepper and cream. Season to taste.

    4

    To serve, spoon the soup into serving bowls and scatter spring onions and bean sprouts on top.

    Notes

    Cook's tip: If the persimmons you are using are quite ripe, the soup will require less cooking time.

     

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