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
8
45M

Ingredients

Method

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.

Note

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