Sichuan Chinese · China

Cumin and Lime Sichuan Hot and Sour Soup with Egg and Mushrooms

Name: Cumin and Lime Sichuan Hot and Sour Soup with Egg and Mushrooms
Total time: 37 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 200g pork belly; 100g wood ear mushrooms; 2 eggs; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp Sichuan peppercorns; 2 cups chicken broth; 1 tbsp cornstarch; Salt to taste; 1 tsp cumin; 1 tbsp lime juice

A zesty and earthy variation with a refreshing lime finish.

37 minutes2 servings

Method

Add cumin and lime juice to the pot with the broth and spices.
In a pot, bring chicken broth to a boil.
Add pork belly and cook until tender, about 20 minutes.
Stir in mushrooms, vinegar, soy sauce, and Sichuan peppercorns.
Mix cornstarch with 2 tbsp water and add to thicken the soup.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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