[Sca-cooks] hot and sour soup

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Jan 10 18:35:38 PST 2007

On Jan 10, 2007, at 9:20 PM, Devra at aol.com wrote:

> If you have happened to make twice-cooked pork, which is simmered  
> in water
> before stir-frying, the resultant broth makes a sublime base for  
> hot-and-sour
> soup. Too bad you can't get pork broth in cans.
>     Devra

True. I was amazed to discover turkey broth in cans this autumn.

Pork broth made from the cuts traditionally used for twice-cooked  
pork (assuming a particular identity for a dish first simmered, then  
chilled, sliced and stir-fried, rather than the million other Chinese  
pork dishes with a multiple cooking process) is excellent because it  
generally contains flesh, skin and bones. Of course, you have to skim  
the bejeezus out of it (to remove fat), and probably reduce it  
substantially because you'll have removed the pork before the stock  
becomes really viable, but it is tasty. It's one of those Southern  
Chinese grandma dishes, but rarely something you'd see in a restaurant.


"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04

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