Indian · Dinner
Smoked Pork Bamboo Soup
A Northeast Indian style broth built from smoked pork shoulder simmered slowly with fermented bamboo shoots, ginger, garlic and green chillies until the meat turns tender and the broth turns cloudy and pungent. Finished with scallion and a squeeze of lime, it is served hot as a thin, warming soup.
$5
15 minsPrep
70 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
398Calories
31.2gProtein
26.1gFat
8.9gCarbs
2.1gSugar
2.6gFiber
1180mgSodium
98mgChol
9.1gSat Fat
620mgPotassium
55mgCalcium
2.6mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
low-calorie
Instructions
1
Prep
Cut the smoked pork shoulder into 1-inch chunks, slice the bamboo shoot thin, and mince the ginger and garlic.
2
Sweat
Warm the vegetable oil in a small pot over medium heat. Add the ginger, garlic and green chili, cooking for 1 minute until the garlic turns pale gold and smells nutty.
3
Simmer
Add the pork shoulder, bamboo shoot, turmeric, chicken stock and water. Bring to a boil over high heat, then lower to low and simmer covered for 60 minutes until the pork pulls apart easily with a fork and broth turns faintly cloudy, skimming grey foam halfway through.
4
Plate
Stir in salt and black pepper, ladle into a deep bowl, scatter the sliced scallion over the top, and serve hot with the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g smoked pork shoulder
- 5.2 oz150g, drained fermented bamboo shoot
- 2 tsp2 tsp ginger
- 4 cloves4 cloves garlic
- 22 green chili
- 22 scallion
- 2 cup480ml chicken stock
- 1 1/2 cup360ml water
- 1 tsp1 tsp turmeric, ground
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, ground
- 2 tsp2 tsp vegetable oil
- 22 lime wedge, for serving
