Mandarin-style hot and sour pork soup is a delicious recipe originating from Chinese cuisine, specifically from the Beijing region. This soup combines intense and contrasting flavors that reflect the Mandarin culinary tradition, known for its balance between sweet, sour, and spicy. In different Latin American countries, this preparation may simply be known as "Chinese sweet and sour soup" or "hot and sour soup," referring to the characteristic flavors of this dish.
Its history dates back to ancient China, where soups were a fundamental staple in the daily diet and were enriched with local ingredients and diverse techniques. The use of shredded pork, combined with mushrooms and bamboo shoots, provides texture and depth to the dish. Furthermore, the inclusion of vinegar and white pepper enhances the flavor and creates a vibrant broth that is very comforting.
How to prepare Mandarin-style hot and sour pork soup
Bring the soup broth to a boil, add shredded pork, black mushrooms, and wood ear mushrooms.
Cook for 2-3 minutes to allow the flavors to begin to integrate.
Add the remaining ingredients and seasonings, reduce the heat, and simmer for 2 more minutes.
Thicken the soup with cornstarch and turn off the heat to prepare for the next step.
Slowly pour the beaten eggs in a thin stream while gently stirring to create egg strands in the soup.
Serve immediately to preserve the texture and flavors.
Garnish with finely chopped green onion, adding freshness and color.
If the soup is to be prepared in advance, do not add cornstarch or eggs until serving time, as the egg could overcook and affect its appearance.
The soup should remain quite hot with a well-present acidic touch.
To adjust the spiciness, use varying amounts of white pepper and modify the acidity with different proportions of vinegar according to personal taste.
The main ingredients include soup broth, cubed bean curd, dried black mushrooms, wood ear mushrooms, ham, chili oil, salt, sugar, eggs, pork, bamboo shoot, white mushrooms, green onions, vinegar, white pepper, sesame oil, soy sauce, and cornstarch.
