Quick & Easy

Barbecued pork in orange and tamarind broth

This hearty broth captures the richness of Asian flavours perfectly. Best served hot.
barbecued pork in orange and tamarind broth



1.Place dried mushrooms in small bowl, cover with cold water; stand 1 hour. Drain; remove stems, slice thinly.
2.Meanwhile, heat oil in large saucepan; cook shallot, garlic and chilli, stirring, until shallot softens.
3.Add the water, stock, rind, juice and tamarind; bring to a boil.
4.Add pork, sliced dried mushrooms and Swiss browns; reduce heat, simmer, covered, about 10 minutes or until soup is hot.
5.Serve bowls of soup sprinkled with onion.

Chinese barbecued pork is roasted pork fillet with a sweet, sticky coating. It is available from Asian grocery stores or specialty food shops.


Related stories