Bowl of Double Pork Soup
(click to enlarge)

Double Pork Soup


China - Shanghai   -   Yan du xian
Makes:
Effort:
Sched:
DoAhead:  		 9 cups
**
3-3/4 hrs
Yes		 An simple soup that will delight porkophiles. It takes hours, but with little work or attention. The pork belly becomes soft and silky, the ham remains firm and the bamboo shoots remain crunchy. I have also included a Variation, which I like even better.

7
7
5
3
3/4
6
3

-----
7
oz
oz
oz

oz
c
T

---
oz
Pork Belly (1)
Ham (2)
Bamboo Shoot (3)
Scallions
Ginger Root
Water
Rice Wine

-- Variation
Green Bok Choy
Prep   -   (20 min)
  1. Cut PORK BELLY into chunks about 3/4 inch wide and 1/2 inch thick by the width of the strip (usually about 1-1/2 inches). Cut narrower if your strip is wider.
  2. Cut HAM into pieces about the same size as the Pork belly.
  3. Slice BAMBOO SHOOTS about 1/4 inch thick and in size about the same as the Pork Belly, or a little smaller.
  4. Cut GINGER into a couple thick slices, skin on, and strike lightly with your Kitchen Mallet, just enough to loosen it up. Mix with Bamboo.
  5. Cut off SCALLION WHITES and crush lightly to loosen them up. Mix with Bamboo. Reserve the Greens for garnish.
Run   -   (3-1/4 hrs)
  1. In a 3 quart saucepan, place the Pork Belly and pour in water to cover. Bring to a boil for about 2 minutes. Dump it out into a clean sink and rinse well. Clean the sauce pan.
  2. Return Pork Belly to the cleaned pan, along with Ham and 6 cups of cold Water. Bring to a boil, skimming if necessary.
  3. Put All Remaining Items in a in the pan. Bring back to a light boil for about 3 minutes. Set to a simmer and simmer covered for about 2-1/2 to 3 hours. The Ham has probably provided enough salt, but check.
  4. Cut some Scallion Greens into 1-1/2 inch lengths.
  5. Serve hot garnished with Scallion Greens
NOTES:

  1. Pork Belly:

      This must be "skin on", the way it's most commonly sold in Asian markets here in Southern California.

  2. Ham:

      Chinese Hams are not allowed to be imported into North America or most of Europe. Consequently, Fuchsia Dunlop calls for Gammon, a kind of ham in England, but not anywhere else. Some Chinese style ham is made in California, but not widely distributed. In Los Angeles, Asian markets sell slabs of Virginia style Picnic Hams for use by Chinese cooks, but this may not be available to you either. Just select a high quality regular smoked ham from a deli, it'll work fine. For details see our Hams page.

  3. Bamboo Shoots:

      Fresh are always best, but not always available even here in Los Angeles, and they need preparation, then a 20 minute simmer to drive off the cyanide. If possible use those now widely available in sterile shrink bags. Canned must have a short boil to remove the tinny taste. For details see our Bamboo Page.

  4. Variation:

      This soup was quite fine. yet seemed to me just a little lacking as given. I had some leftover Shanghai Bok Choy, so I cut some up, stirred it in and simmered for a few minutes before serving (see Gallery). Until someone presents convincing evidence that nobody in Shanghai has ever added Shanghai Bok Choy to Shanghai Double Pork Soup, I'm calling it "authentic".
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
com_pigdbl1 200215 rcc244   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.