Fried Pork Soup

This comforting Fried Pork Soup combines crispy, pan-fried pork with a sweet and tangy broth for a truly satisfying meal. The dish features tender pork chunks and crunchy water chestnuts, creating a delightful contrast in textures. The broth is built with a reduction of sugar and vinegar, enriched with tomato and pineapple juices for depth and brightness. It is an excellent choice for chilly evenings or when you crave something warm and hearty. The flavors are bold yet balanced, making it a unique twist on traditional pork soups. Easy to prepare with pantry staples, this recipe offers a quick yet impressive dinner option that brings a touch of international flair to your table.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 849.1

Dietary: Gluten-free

Description

This comforting Fried Pork Soup combines crispy, pan-fried pork with a sweet and tangy broth for a truly satisfying meal. The dish features tender pork chunks and crunchy water chestnuts, creating a delightful contrast in textures. The broth is built with a reduction of sugar and vinegar, enriched with tomato and pineapple juices for depth and brightness. It is an excellent choice for chilly evenings or when you crave something warm and hearty. The flavors are bold yet balanced, making it a unique twist on traditional pork soups. Easy to prepare with pantry staples, this recipe offers a quick yet impressive dinner option that brings a touch of international flair to your table.

Ingredients

1 cup white sugar
1 cup vinegar
2 cups pork, cut into bite-sized pieces
6 water chestnuts, sliced
2 onions, thickly sliced
2 tablespoons cornstarch
1/4 cup water
1 cup pineapple juice
1 can tomato soup
2 tablespoons oil for frying

Directions

1
Heat oil in a wok or large skillet over medium-high heat.
2
Add the pork pieces and stir-fry until browned on all sides and cooked through.
3
Remove pork from the wok and set aside, leaving a small amount of fat in the wok.
4
Add the sliced onions and water chestnuts to the wok.
5
Stir-fry the vegetables for 2 minutes until slightly softened.
6
In a separate small pot, combine the sugar and vinegar.
7
Bring the sugar and vinegar mixture to a boil, stirring until the sugar is completely dissolved.
8
In a small bowl, mix the cornstarch with 1/4 cup water to create a slurry.
9
Add the cornstarch slurry to the boiling vinegar-sugar mixture.
10
Stir in the pineapple juice and tomato soup.
11
Continue boiling the sauce, stirring frequently, for 15-20 minutes until it reduces and turns from milky red to a clear reddish-yellow.
12
Pour the reduced sauce over the fried pork and vegetables in the wok.
13
Toss gently to coat the ingredients evenly and simmer for 1 minute to combine flavors.
14
Serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 849.1kcal

% Daily Value *
Total Fat 66.8g103%
Saturated Fat 9.5g48%
Cholesterol 96.0mg32%
Sodium 76.6mg4%
Total Carbohydrate 29.6g10%
Dietary Fiber 0.8g4%
Sugars 27.1g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pork spare ribs cut into 1 1/2" lengths may be used in place of pork butt.

However, spare ribs have more fat than fresh ham or pork butt, so use 1 tablespoon less oil in stir-frying ribs or else discard fat which accumulates in wok when ribs are finished cooking.

The sauce (Part 2) can be made in a larger quantity and stored in a covered plastic container in the refrigerator for 2-3 days.

Keywords: pork, soup, fried, water chestnuts, vinegar, sweet and sour, broth, comfort food, asian inspired, quick dinner, onion, tomato soup, pineapple juice, cornstarch, savory, tangy

Read it online: https://www.chefs-mate.com/recipe/fried-pork-soup-6/