Cherry & Dennis Helper Habitat

Mustard Greens, Salted Egg and Sliced Pork Soup

芥菜鹹蛋肉片湯

Mustard Greens, Salted Egg and Sliced Pork Soup — finished dish

Total time: 40 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Peppery mustard greens, salted egg and tender pork slices make a savoury Cantonese quick soup in about fifteen minutes.

01

Ingredients

Main ingredients

500 g mustard greens
250 g lean pork
2 raw salted eggs
15 g ginger
1.5 litres water

Pork marinade

1 tsp light soy sauce
1 tsp cornstarch
0.5 tsp sesame oil
1 tbsp water

Soup seasoning

0.25 tsp ground white pepper
0.25 tsp salt (add to taste at the end, allowing for the salted eggs)

Mustard Greens, Salted Egg and Sliced Pork Soup — ingredients

02

Tools

3-litre soup pot
large bowl
small bowl
chef's knife
cutting board
ladle

Mustard Greens, Salted Egg and Sliced Pork Soup — tools

03

Steps

Mustard Greens, Salted Egg and Sliced Pork Soup — Soak and wash greens

Step 1

Soak and wash greens

Separate the mustard-green leaves, soak for 10 minutes, then rinse each leaf and stem crevice.

Mustard Greens, Salted Egg and Sliced Pork Soup — Cut the greens

Step 2

Cut the greens

Cut stems into 4 cm lengths and keep them separate from the roughly cut leaves.

Mustard Greens, Salted Egg and Sliced Pork Soup — Separate the eggs

Step 3

Separate the eggs

Crack salted eggs into a small bowl, separate whites and yolks, and quarter the yolks.

Mustard Greens, Salted Egg and Sliced Pork Soup — Slice the pork

Step 4

Slice the pork

Cut lean pork across the grain into even 3 mm slices.

Mustard Greens, Salted Egg and Sliced Pork Soup — Marinate the pork

Step 5

Marinate the pork

Mix pork with soy sauce, cornstarch, sesame oil and 1 tbsp water; marinate for 15 minutes.

Mustard Greens, Salted Egg and Sliced Pork Soup — Boil the soup base

Step 6

Boil the soup base

Add 1.5 litres water and sliced ginger to the pot and bring to a boil.

Mustard Greens, Salted Egg and Sliced Pork Soup — Cook the stems

Step 7

Cook the stems

Add mustard-green stems first and boil over medium-high heat for 3 minutes until softening.

Mustard Greens, Salted Egg and Sliced Pork Soup — Add leaves and yolks

Step 8

Add leaves and yolks

Add the leaves and salted egg yolks and cook for 2 minutes until the leaves wilt.

Mustard Greens, Salted Egg and Sliced Pork Soup — Add the pork

Step 9

Add the pork

Add pork one slice at a time, gently separating it, and keep the soup simmering for 2 minutes.

Mustard Greens, Salted Egg and Sliced Pork Soup — Add the egg whites

Step 10

Add the egg whites

Slowly pour in salted egg whites while stirring gently into ribbons; cook 1 minute.

Mustard Greens, Salted Egg and Sliced Pork Soup — Check and season

Step 11

Check and season

Ensure pork has no pink centre and reaches 71°C; add white pepper, taste, then add salt only if needed.

Mustard Greens, Salted Egg and Sliced Pork Soup — Serve

Step 12

Serve

Turn off the heat and ladle greens, pork, salted egg and broth into bowls.

Common mistakes

Dirt remains if the stem crevices are not washed.
Cooking leaves with stems from the start overcooks the leaves.
Adding pork in a clump causes sticking and uneven cooking.
Adding salt before tasting can make the soup excessively salty.

Tips

Salted egg whites vary in salinity, so decide on extra salt only at the end; slice pork evenly and move it gently so the starch stays attached.