Anhui-style Pork Soup with Crispy Skin

Ingredients

While the German Rindsuppe typically uses beef as the main protein, this Anhui-style adaptation replaces it with pork. The flavors are also adjusted to incorporate the distinct taste profile of Anhui cuisine, which includes the use of star anise, ginger, and soy sauce. Additionally, the dish features crispy pork skin, adding a unique texture and flavor element. We alse have the original recipe for Rindsuppe, so you can check it out.

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 1 liter (4 cups) chicken or pork broth 1 liter (4 cups) chicken or pork broth
• 2 star anise 2 star anise
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Score the pork skin with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   Place the pork belly on a wire rack, skin-side up, and roast in the preheated oven for 30-40 minutes or until the skin is crispy and golden brown.
4. 4.
   In a large pot, bring the chicken or pork broth to a simmer. Add the star anise, ginger, garlic, soy sauce, Shaoxing wine, and sugar. Stir well.
5. 5.
   Carefully place the roasted pork belly into the simmering broth, skin-side up. Cover the pot and let it simmer for 1-2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Remove the pork belly from the pot and let it rest for a few minutes. Then, slice it into thin pieces.
7. 7.
   Return the sliced pork to the pot and season with salt to taste. Simmer for an additional 10 minutes.
8. 8.
   Serve the Anhui-style Pork Soup with Crispy Skin hot, garnished with chopped green onions.

Treat your ingredients with care...

• Pork belly — To achieve a crispy skin, make sure to score the skin properly before roasting. This will help render the fat and create a deliciously crispy texture.

Tips & Tricks

• For an extra layer of flavor, you can add a few slices of dried tangerine peel to the broth while simmering.
• If you prefer a spicier kick, you can add a small amount of dried chili flakes or Sichuan peppercorns to the broth.
• To save time, you can prepare the pork belly in advance and refrigerate it until ready to use. Just reheat it in the simmering broth before serving.

Serving advice

Serve the Anhui-style Pork Soup with Crispy Skin as a main course alongside steamed rice or noodles. It pairs well with a side of stir-fried vegetables or pickled radishes.

Presentation advice

When serving the soup, make sure to ladle it into bowls with a generous amount of broth, pork slices, and crispy skin on top. Garnish with chopped green onions for a pop of color.