Hot and sour soup has always been a staple for me whenever I have been sick. I can’t really remember exactly when it started as a sick food cure, but I could always stomach some hot and sour soup and General Tso’s chicken regardless of how terrible I felt. This happens much less often, as I try to stay away from tofu and the other unknowns of take-out, but I wanted to still enjoy the soothing soup that always helped me feel better. It’s a bit involved, and will definitely involve a trip to your local international market, but it will be worth it.
6 oz diced pork loin
1 Tbsp coconut vinegar (to marinate pork loin)
5 cloud woodear mushrooms, sliced
1 Tbsp olive oil
3 dried tiger lily
2 tsp ginger
1 C sliced bamboo shoots
1 large scallion, thinly sliced
1 quart chicken stock
1 tsp salt
2 Tbsp coconut aminos
1 Tbsp apple cider vinegar
1 egg, very lightly beaten
1 tsp ground white pepper
1/2 tsp fresh chili paste (Tương ớt đặc biệt)
Prepare all your ingredients except for the egg. Marinate the pork loin for 15-20 minutes in the coconut vinegar. Also, the dried tiger lily (and dried mushroom, if you could not find fresh) will need to soak in hot water for 15-20 minutes to rehydrate. Peel the tiger lily, otherwise known as golden needles or lily flowers, and trim any hard portions of the mushroom.
Heat olive oil in your wok, or pot, over medium-high heat, and add the pork to lightly braise on all sides, mixing quickly. Once the outside is cooked, add your chicken stock and wait for it to boil.
Once the broth begins to boil, add in coconut aminos, apple cider vinegar, salt, white pepper, ginger, mushrooms, bamboo shoots, tiger lily, and chili paste. Stir and allow to come to a boil again.
Once at a boil again, turn off heat and immediately pour the lightly beaten egg into the broth slowly to create ribbons. After this add scallions and stir. Serve immediately.