Zero-Skill Sichuan Pickled Mustard Tender Pork Soup | Chinese Hot & Sour Soup Recipe

Warm up with a comforting bowl of Sichuan Pickled Mustard Pork Soup! This classic dish, also known as Suan Cai Rou Tang (酸菜肉汤), combines the tangy kick of pickled mustard greens with tender pork slices in a flavourful broth. Perfect for chilly days or when you crave a taste of authentic Sichuan cuisine, this recipe is easy to follow and absolutely delicious. Give this homestyle recipe a try and happy cooking! 🍲
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Serves 4 pax

INGREDIENT LIST
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Marinated pork
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300g (10.58 oz) pork hind leg, thinly sliced against the grain
1 tsp young ginger juice
1/2 tsp salt
A few dashes of white pepper
Some cooking oil
40g (1.41 oz) tapioca starch
30ml (1.01 fl oz) water

Note: Combine water and tapioca starch in a small bowl before adding it to the pork. Mix thoroughly to ensure even coating.

Other ingredients
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4 cloves garlic, chopped
1 stalk spring onion (use the white stem for the soup and the green parts for garnish)
2 bird’s eye chillies, deseeded and thinly sliced (optional)
200g (7.05 oz) salted and sour pickled mustard, diced coarsely
1.5L (50.72 fl oz) water
1 1/2 chicken stock cubes
300g (10.58 oz) enoki mushrooms
20g (0.71 oz) glass vermicelli (weight measured before rehydration)
1 tbsp light soy sauce, or to taste
6 tbsps white vinegar
A few dashes of white pepper