Cucumber soup with pork stuffing
| Paste | |
| 2 | Spur chillies, (bright colours) |
| 3 | Bird’s eye chillies |
| 4 | Garlic, cloves |
| 1 Tsp | White pepper corns |
| Preparation | |
| 300g | Pork Mince |
| 1 | Glass noodles, packet. Rehydrated |
| 1 Tab | Paste (above) |
| 10 | White radish pieces, course chopped pieces |
| 4 | Shiitake mushrooms, rehydrated, coursley chopped |
| 1 | Baby cucumber, quarters and seeds removed |
| 1 Tab | Soy sauce |
| 1/2 Tsp | Salt |
| 1/2 Tsp | White pepper powder |
| 10 Cup | Chicken stock |
- Make the paste by putting white pepper corns in a mortar and pounding to dust
- Add garlic, and chillies and pound to a paste. Put to one side
- In a bowl mix together the pork, glass noodles and paste. Massage the ingredients together and put to one side to marinade (30 minutes is plenty)
- Fill cucumber with pork mix and put to one side
- In a pot on high heat put the stock and bring to the boil
- Put in radish, filled cucumber, carrot, mushrooms in pot and reduce heat to low
- Skim the scum off the top of the top as the soup simmers
- After a few minutes add soy sauce, salt and white pepper
- Simmer for 15 minutes and serve