In celebration of an amazing weekend combining the Lunar New Year, Valentine’s, and Family Day, I have a little menu prepared for the weekend starting with this soup – my own recipe! I will definitely be making this again the next time I get a pork belly…it’s a great way to use the skin and get the most of all that amazing collagen.
Ginger Five Spice Pork Broth Soup with Quail Eggs, buttered mushrooms, and five spice pork skin.
In short: I boiled pork skin (cut into roughly 1×1″ pieces) in water with a good dose of five-spice, making a rich broth filled with the most tender pork skin pieces. I strained and portioned off the broth to use for a few meals, and put the skin in a separate container. For tonight I added about 1 tbsp of grated fresh ginger to 1 cup of broth, a pinch of salt, and a good helping of pork skin and put that on low to heat up . While that was happening I sauteed some shiitake mushrooms along with what the packaging called ‘seafood mushrooms’ in butter and a Mushroom Seasoning (powdered shiitake mushrooms with salt). I also hard-boiled and peeled some quail eggs.
To serve: place a few quail eggs and some of the mushrooms into a bowl, and pour the broth over top to gently blend. Enjoy!
