Barbecue pork soup with tofu and Asian greens

Method

1. Cut the pork into long, chunky strips and place in a shallow dish. Mix all of the remaining ingredients for the pork together, apart from the honey and pour over the pork. Leave to marinate for 2-3 hours.

2. Set the oven to 220°C/gas 8. Place the pork on a rack over a roasting pan and cook for 5 minutes. Baste with half the honey. Return the pork to the oven and cook for a further 15 minutes. Take out the pork and baste again with the remaining honey. Leave to cool.

3. In the meantime, make the soup. Soak the dried mushrooms in hot water in a covered bowl for 15 minutes. Remove stalks. Place the stock, oyster sauce, mushrooms, and sugar in a pan. Simmer for 15 to 20 minutes. Take out the mushrooms and slice.

4. Add the kailarn and bok choy (Asian greens) to the pan. Simmer for 5 minutes then add the mushrooms and the rest of the ingredients, apart from the tofu.

5. Cook for another 2 minutes, skimming off any fat or impurities.

6. Place a slice of tofu in the bottom of each of 4 bowls and top with the Asian greens. Slice the roast pork and arrange on the top. Pour the soup mixture over and serve immediately.

Cooks Notes:
Yellow bean sauce - You can buy the yellow bean sauce from Asian supermarkets. It adds a great colour and flavour to dishes.

Shaoxing wine - Shaoxing wine is a Chinese sherry. You could use dry sherry instead.

Fermented red bean curd - The fermented red bean curd can be found in Asian supermarkets.

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Ingredients

450g neck/collar of pork
2 1/2 tbsp light Soy sauce
4 tbsp hoi sin sauce
3 tbsp yellow bean sauce
5 tbsp rice wine
3 tbsp fermented red bean curd
5 tbsp caster sugar
4 garlic clove, minced
1 tsp red food colouring, (optional)
120ml Honey

For the soup:

30g dried shitake mushrooms
600ml clear chicken stock
70ml oyster sauce
3 tbsp Palm sugar
4 heads of Kailarn
4 heads of pak choy, blanched
1 tsp sea salt
50ml rice wine
40ml rice wine vinegar
3 tbsp yellow bean sauce
2 garlic clove, finely chopped
2 bruised bird's eye chilli, optional)
250g Tofu, or fermented bean curd, sliced

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