Barbecue pork soup with tofu and Asian greens

Honey-roast pork, flavoursome broth, silky tofu and Asian greens create a sublime combination in this fabulous recipe from Ian Pengelley
By Ian Pengelley
Barbecue pork soup with tofu and Asian greens
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 450 g neck/collar of pork
  • 2 1/2 tbsp light soy sauce
  • 4 tbsp hoi sin sauce
  • 3 tbsp yellow bean sauce
  • 5 tbsp rice wine
  • 3 tbsp fermented red bean curd
  • 5 tbsp caster sugar
  • 4 clove garlic, minced
  • 1 tsp red food colouring, (optional)
  • 120 ml honey

For the soup:

  • 30 g dried shiitake mushrooms
  • 600 ml clear chicken stock
  • 70 ml oyster sauce
  • 3 tbsp palm sugar
  • 4 heads of Asian mustard greens, (kailarn)
  • 4 heads of pak choi, blanched
  • 1 tsp sea salt
  • 50 ml rice wine
  • 40 ml mirin, (Japanese rice vinegar)
  • 3 tbsp yellow bean sauce
  • 2 clove garlic, finely chopped
  • 2 bruised bird's eye chillies, optional)
  • 250 g tofu, or fermented bean curd, sliced

Tips and Suggestions

Yellow bean sauce - You can buy the yellow bean sauce from Asian supermarkets. It adds a great colour and flavour to dishes.

Shaoxing wine - Shaoxing wine is a Chinese sherry. You could use dry sherry instead.

Fermented red bean curd - The fermented red bean curd can be found in Asian supermarkets.


1. Cut the pork into long, chunky strips and place in a shallow dish. Mix all of the remaining ingredients for the pork together, apart from the honey and pour over the pork. Leave to marinate for 2-3 hours.

2. Set the oven to 220°C/gas 8. Place the pork on a rack over a roasting pan and cook for 5 minutes. Baste with half the honey. Return the pork to the oven and cook for a further 15 minutes. Take out the pork and baste again with the remaining honey. Leave to cool.

3. In the meantime, make the soup. Soak the dried mushrooms in hot water in a covered bowl for 15 minutes. Remove stalks. Place the stock, oyster sauce, mushrooms, and sugar in a pan. Simmer for 15 to 20 minutes. Take out the mushrooms and slice.

4. Add the kailarn and bok choy (Asian greens) to the pan. Simmer for 5 minutes then add the mushrooms and the rest of the ingredients, apart from the tofu.

5. Cook for another 2 minutes, skimming off any fat or impurities.

6. Place a slice of tofu in the bottom of each of 4 bowls and top with the Asian greens. Slice the roast pork and arrange on the top. Pour the soup mixture over and serve immediately.

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