Barbecued pork in orange and tamarind broth

This hearty broth captures the richness of Asian flavours perfectly. Best served hot.

  • 45 mins cooking
  • Serves 8
  • Print


Barbecued pork in orange and tamarind broth
  • 20 gram dried shiitake mushrooms
  • 2 teaspoon vegetable oil
  • 4 shallots (100g), chopped finely
  • 1 clove garlic, crushed
  • 2 fresh small red thai chillies, chopped finely
  • 8 cup water
  • 4 cup beef stock
  • 2 teaspoon finely grated orange rind
  • 1/4 cup orange juice
  • 1 tablespoon tamarind concentrate
  • 400 gram chinese barbecued pork, sliced thinly
  • 100 gram swiss brown mushrooms, sliced thinly
  • 4 green onions, sliced thinly


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.

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