Pong Tauhu

Connie Clarkson

Serves

8

Preparation

1 hour

Cook

1 hour 15 minutes

Ingredients

100g belly pork
250g raw prawns, in shells
½ cup oil
15g garlic, peeled, minced
400g shredded bamboo shoots
250g dumpling minced pork (this has a bit more fat than lean minced pork)
250g firm tofu, mashed finely, drained
3 teaspoons salt
1 teaspoon cornflour
1 egg, beaten
2 tablespoons tau cheo (a savoury, fermented soybean paste)
2 tablespoons lard (optional)
1 teaspoon light soy sauce
1 teaspoon sugar
fresh coriander leaves, for garnish

This is sheer comfort and deliciousness in a bowl and one of the first things I reach for when I return to Singapore. The pork and prawn soup flavoured with aromatic garlic and soy beans is the perfect foil for juicy meatballs cooked two ways.

View the recipe collection here

Instructions

1.Put the belly pork in a small pot and cover with 4 cups water.
2.Bring to a boil, cover, then turn down the heat and simmer for 30 minutes until the pork is tender.
3.Remove the pork to a plate to cool, reserving the cooking liquid.
4.When cool enough to handle, cut the pork into thin strips.
5.Set aside until required.
6.Peel the prawns, saving the heads and shells to make the prawn stock.
7.Chop the prawn meat finely and set aside.
8.Heat ¼ cup oil in a medium pot and fry the prawn heads and shells until pink.
9.Cover with 4 cups water, bring to the boil and simmer for 10 minutes.
10.Pour the shells and cooking liquid into a blender and blend until shells have broken down.
11.Strain, reserving the prawn stock, discarding the shells.
12.Heat the remaining ¼ cup of oil in a large heavy-bottomed pot and fry the chopped garlic over a low heat until golden.
13.Set aside the browned garlic, retaining the oil in the pot.
14.To make the meatballs, roughly chop 300g bamboo shoots into small pieces and put in a large mixing bowl.
15.Add the minced pork, chopped prawns, mashed firm tofu, half the fried minced garlic, 1 teaspoon salt, the cornflour and beaten egg.
16.Mix thoroughly and, with wet hands, form into small balls just smaller than a ping pong ball.
17.Place balls on a tray or plate and set aside until required.
18.Using the pot and oil in which you fried the garlic, brown half the meatballs, shaking the pan constantly, until golden brown, about 10 minutes.
19.Remove to a plate and set aside, keeping the oil in the pot.
20.Next, make the soup in the same pot.
21.Sauté the tau cheo paste in the pot with the oil, then add the lard (if using), the remaining 100g unchopped bamboo shoots and the pork belly strips.
22.Stir fry for a few minutes.
23.Add the prawn and pork stocks, bring them to a boil and season with the last of the salt, soy sauce and sugar.
24.When the stock comes to a boil, drop in the remaining unfried meatballs and simmer gently until cooked, about 10 minutes or until the meatballs float to the top.
25.Add the fried meatballs and bring everything to a simmer for 5 minutes, then taste and adjust the seasoning.
26.To serve, place three or four meatballs into a soup bowl together with a ladleful of soup, some shredded pork and bamboo shoots.
27.Garnish with the rest of the fried garlic and fresh coriander leaves.

Recipes & food styling Connie Clarkson / Photography Manja Wachsmuth

Print
Tags: