Chinese Potsticker soup

The secret to this soup is pork stock. I will usually save any trim from pork, extra fat, pork skin, and bones and either make a stock right away, or freeze it for later. If you are making your stock, I will either roast it or pan roast to bring up the flavor. If I make it right away, and do not have an immediate use for it I will freeze it. To freeze the stock, I put it in mason jars and after it is completely cooled I will freeze it. I do the same for chicken stock.

This recipe has a couple things that can vary a bit, the chilli garlic sauce can be increased if you like more heat, the lime I will substitute tamarind if I have it, but some people will cut it out because the do not want the sharpness in the soup. Others will increase it because they want a hot and sour soup.

The easiest way to get and keep lemongrass is to get a tube at the grocery store. It will be near the herbs. Or you can get fresh lemongrass and store it in the chiller. The 3rd way is to go to an Asian/Filipino store and they may have it grated and frozen. I hope you enjoy

Chinese Potsticker soup

2 liters Pork stock

2 liters Chicken stock

1 tbsp chilli garlic sauce

1 tsp garlic

1 tbsp lemon grass (or 2 pieces whole lemon grass split and bruised)

2 tbsp lime juice

2 tbsp sugar

2 cabbage leaves (remove the spine and julienne the leaves)

1 small onion, cut in half , then slice lenghtways

1 carrot , peeled, split and cut on a angle

1/2 red bell pepper

1 head of broccoli cut the florets into spoon sized pieces

1 cup chopped green onions

6 oz lean pork

1 pkg (454 g)(1 lb) potstickers

Salt to taste

Directions

Take the pork cut it in 3 pieces and marinate for an hour or more in 1 tsp black bean sauce, 1 tsp honey and a bit of red food coloring. Roast at 300 for 30 minutes. When cool, slice it so the edge is exposed in every slice.

Pour the pork stock and the chicken stock in a large pot. Add the chilli, garlic, lemongrass, lime juice and sugar. Bring to a low boil.

Place the potstickers in the pot and cook for 5 minutes. Remove the and set them aside.

Add the onion, cabbage, carrots, peppers and simmer until the cabbage is soft.

Then add the broccoli and pork. Let cook for 5 minutes at low heat. Add the green onions and serve