Pork and Cucumber Soup

Simply Refreshing

Pork and Cucumber Soup myfavouritepastime.com_1192I looked forward to winter hoping I would make the many soup recipes I’d lined up last year. Unfortunately, the winter has been so cold, gusty and snowy, soup didn’t feature in my plans anymore. This week we had some nice sunny days so I made my first soup in weeks. I just wanted something really simple, refreshing and delicious. Nothing complicated. The secret to this soup is using a homemade stock (broth) because it forms the basis for the soup. If you can’t make some broth, please buy a good quality one.

Pork and Cucumber Soup myfavouritepastime.com_9719I first posted cucumber soup in July 2013, during summer, because it can be served chilled or hot. It was one of the best soups I had last year. The soup I want to share today is served hot with sliced cucumber added just before serving. It can be made in a record twenty minutes. I am not sure Zucchini is a good substitute because I haven’t tried it. Maybe next time I’ll make it with Zucchini. I enjoyed eating this soup and will make it many more times. I hope you’ll love it too!

Pork and Cucumber Soup myfavouritepastime.com_9717Please click on…

  • Ingredients 
  • 250g boneless pork (½ Ib, 8oz)
  • 15ml (1 tablespoon) light soy sauce
  • 15ml (1 tablespoon) dry sherry
  • 5ml (1 teaspoon) sesame oil
  • 1 tablespoon vegetable oil
  • I small cucumber, halved lengthways and sliced thinly
  • 1000ml (4 cups, 1 quart) chicken or vegetable broth (stock)
  • 15ml (1 tablespoon) rice vinegar
  • Salt and freshly ground black pepper to taste

Pork and Cucumber Soup myfavouritepastime.com_9690Please always assemble ingredients before you start

Pork and Cucumber Soup myfavouritepastime.com_9692Trim off excess fat and sinew from the pork. Thinly slice it pork into small pieces. Combine the soy sauce, dry sherry and sesame oil in a bowl.

Pork and Cucumber Soup myfavouritepastime.com_9694Add the sliced pork, season with salt and pepper and marinate for at least 30 minutes.

Pork and Cucumber Soup myfavouritepastime.com_9708Heat oil in wok or skillet over medium high heat and fry the pork for 3-5 minutes over high heat until no longer pink and cooked through. In a pot, bring the stock to a rolling boil, then add the pork and simmer covered for ten minutes. Add the cucumber slices, vinegar and seasoning. Bring back to the boil and serve immediately.

Pork and Cucumber Soup myfavouritepastime.com_1191Very simple but worth making!

Pork and Cucumber Soup

Preparation Time: 30 minutes + 30 minutes standing time; Cooking Time: 20 minutes  Serves: 4

Ingredients

  • 250g boneless pork (½ Ib, 8oz)
  • 15ml (1 tablespoon) light soy sauce
  • 15ml (1 tablespoon) dry sherry
  • 5ml (1 teaspoon) sesame oil
  • 1 tablespoon vegetable oil
  • 1 small cucumber, halved lengthways and sliced thinly
  • 1000ml (4 cups, 1 quart) chicken or vegetable broth (stock)
  • 15ml (1 tablespoon) rice vinegar
  • Salt and freshly ground black pepper to taste

 Instructions

  1. Trim off excess fat and sinew from the pork. Thinly slice the pork into small pieces.
  2. Combine the soy sauce, dry sherry and sesame oil in a bowl. Add the sliced pork, season with salt and pepper and marinate for at least 30 minutes.
  3. Heat oil in wok or skillet over medium high heat and fry the pork for 3-5 minutes over high heat until no longer pink and cooked through.
  4. In a pot, bring the stock to a rolling boil, then add the pork and simmer covered for ten minutes.
  5. Add the cucumber slices, vinegar and seasoning. Bring back to the boil and serve immediately.

Points to Note:

  1. You can use beef or lamb instead of pork, or even chicken.
  2. I highly recommend homemade stock. It’s even better.
  3. You can sub the cucumber with zucchini?

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

32 thoughts

  1. I love the idea of having an acutal broth chilled – I mean I have had gazpacho and veg puree – soups cold, but this really is original!

  2. This is such a unique soup, Liz. I’ve not make a true stock from pork before so make a pork soup is completely new. Adding cucumber is another twist that I’ve not tried. I do like the sond of the combination, though. Comforting yet refreshing at the same time. Kind of matches our Spring weather. I hope, by the way, Winter has loosened its grip on Ontario these past few days. We had a gorgeous day today. Have a good week!

    1. Hi John,
      I’m delighted to see you after such a long spell of silence. Ham hock would make a very nice stock and even stew. Oh yes winter did loosen it’s grip yesterday but came back with a bang today. We had tons and tons of snow….my arms are aching. My best wishes to Max.
      Liz

  3. Very interesting! My friend showed me a similar Asian recipe except that instead if soup, it is ground pork served over rice and eaten with cucumbers. Pork and cucumbers totally work!

  4. This looks so simple and yet delicious. I haven’t seen a soup like this before. I do love pork and cucumbers so I would imagine it must be great tasting. Enjoy the weekend!

    1. Oh yes minestrone is good, so is winter veggie soup or the Dutch pea soup. I was feeling lazy but I wanted to eat soup…I loved it! Enjoy the weekend!
      Liz

  5. Hi Liz,
    The very idea of using cucumber in a soup is a bit odd for me. 😀
    It is not something commonly done in out town.

    This soup reminds me of the classic pork soup which nobody cooks anymore in this town.
    It was given as a part of the set when one bought the Chinese-BBQ-pork rice. It is now replaced with salted-cabbage soup, potato soup or seaweed soup. 😀

    1. I loved it very much. You should check out my cream of cucumber soup. Much better than the salted cabbage soup (LOL). Hari I hope all is well for you. Enjoy the weekend ahead!
      Liz

      1. I have free morning tomorrow and I am going to experiment with pumpkin! 😀
        I do not know if it is the weather or what, but we are flooded with pumpkin and many other squash/gourd products. 🙂

        Have a nice weekend, Liz!
        I’ll try to find the salted cabbage soup photo to show you.
        The cabbage is salted (preserved) and then it is made into soup. It’s a classic soup dish.

        1. How does that compare to Kimchi? Oh I remember that is Korean. Squash/gourd products are good for soup, for baking and also for roasting in the oven. I hope you find the photo for the cabbage soup. I would love to see it. Thank you Hari and enjoy your weekend.
          Liz

    1. Hi there chef,
      Heavy soups are great in winter but sometimes I just want it light and easy. I enjoyed it! Have a lovely weekend!
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s