Jiangsu-style Jota Soup

Ingredients

In this Jiangsu-style adaptation of Kraška jota, we incorporate traditional Jiangsu spices and flavors to enhance the original dish. The addition of star anise, Sichuan peppercorns, and Shaoxing wine gives the soup a distinct Jiangsu taste, adding a spicy and aromatic twist to the traditional Slovenian flavors. We alse have the original recipe for Kraška jota, so you can check it out.

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 1 can (400g) white beans, drained and rinsed 1 can (400g) white beans, drained and rinsed
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 bay leaves 2 bay leaves
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 28g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced pork and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, cabbage, and white beans to the pot. Stir well to combine.
4. 4.
   Pour in the chicken or vegetable broth and water. Add the bay leaves, star anise, and Sichuan peppercorns.
5. 5.
   Return the browned pork to the pot and bring the soup to a boil. Reduce the heat to low, cover, and simmer for about 1 hour, or until the pork is tender and the vegetables are cooked through.
6. 6.
   Stir in the Shaoxing wine and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaves, star anise, and Sichuan peppercorns before serving.
8. 8.
   Ladle the Jiangsu-style Jota Soup into bowls and serve hot.

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the diced pork shoulder in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice vinegar for a similar flavor profile.

Tips & Tricks

• To add an extra kick of spiciness, you can sprinkle some chili flakes or drizzle chili oil over the soup before serving.
• For a thicker consistency, mash some of the cooked potatoes and beans with a fork before adding the Shaoxing wine.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, bell peppers, or any other vegetables you enjoy.

Serving advice

Serve the Jiangsu-style Jota Soup hot in individual bowls. It pairs well with crusty bread or steamed rice on the side.

Presentation advice

Garnish each bowl of soup with a sprinkle of chopped fresh cilantro or green onions to add a pop of color and freshness.