Light, healthy, and simple Cabbage and Pork Sliced ​​Soup is one of our favorite soups in the winter because that’s when cabbage is naturally in season. In this recipe, I’ll use only humble home-cooked ingredients and whip up a bowl of cabbage soup with tender pork slices in just 10 minutes.

The most tender pork slices

The pork wrapping method I introduced in this soup is a classic method derived from Sichuan cuisine, which we call “Sichuan cuisine”. Boiled meat or water cut meat. Street vendors sell pork soup with a variety of side dishes, sometimes with bean sprouts and pickled mustard. So the cabbage in this soup can be replaced with bean sprouts or mustard greens.

The surface of the pork is covered with a thick protective layer of starch. Stays super tender no matter how long you cook it. Traditionally, we use sweet potato starch, but that may not be common in your country. The good news is, you can make sweet potato starch from sweet potatoes by following our step-by-step instructions.

What was tested this time was tapioca starch, which is the main component of pearls and is known as the strongest starch. The results are very satisfying. The pork slices were perfectly tender and protected by a glistening starch.

step

Season the pork slices

Add light soy sauce, salt, pepper and ground ginger. Stir well to give the pork slices a basic flavor.

Bow slightly and add about 2 tablespoons of water to 3 tablespoons of starch. You’ll get a runny starch texture like this. This special phase is scientifically known as a non-Newtonian fluid.

Pour the starch water into the marinated pork. Mix well and make sure each piece is well coated.

Add a pot of water, add three slices of ginger and bring to a boil. Then turn the heat to the slowest setting and add the pork slices individually. When you try to pick up the pork slices, you may feel that they are sticky. Don’t worry; this problem can be solved if you wet your hands first.

When all the pork slices are added, turn on the fire And add cabbage. Continue cooking for 1 minute, until contents boil again. Add some salt and pepper and sesame oil to taste. Our healthy and light pork and cabbage are ready.

pork and marinade

• 100 gram Pork slices
• 1 spoon. light soy sauce
• 1/4 teaspoon. Salt
• 1/4 teaspoon. black pepper
• 1 spoon. Ginger or minced ginger
• 3 spoon. Tapioca starch + 2 tablespoons. water

Soup

• 3 slice ginger
• 3 Smaller cabbage or 2 larger cabbages
• 1 spoon. sesame oil
• 1 teaspoon. salt or seasoning
• 1.5 L water

Season the pork slices

• Add light soy sauce, salt, pepper and ground ginger. Stir well to give the pork slices a basic flavor.

• In a bowl, add about 2 tablespoons of water and 3 tablespoons of starch.

• Pour the starch water into the marinated pork. Mix well and make sure each piece is well coated.

make soup

• Add a pot of water, add three slices of ginger and bring to a boil. Then reduce the heat to the slowest setting and add the pork slices one by one. You may find the pork slices sticky. I recommend wetting your hands to avoid sticking.

• When all the pork slices are added, turn up the heat and add the cabbage. Continue cooking for 1 minute, until contents boil again. Add a little sesame oil and salt to taste. Our healthy and light pork and cabbage are ready.

Calories: 189kilocalories | carbohydrate: 1gram | protein: 14gram | Fat: 14gram | Saturated fat: 3gram | Polyunsaturated fats: 4gram | Monounsaturated fats: 6gram | cholesterol: 45milligrams | sodium: Chapter 1682milligrams | Potassium: 210milligrams | fiber: 0.3gram | sugar: 0.2gram | Vitamin A: 7IU | Vitamin C: 0.4milligrams | calcium: 37milligrams | iron: 1milligrams