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
- 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
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.
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.
Stir in the rice vinegar, soya sauce, pepper and cream. Season to taste.
To serve, spoon the soup into serving bowls and scatter spring onions and bean sprouts on top.
Cook's tip: If the persimmons you are using are quite ripe, the soup will require less cooking time.