Chinese Pork In Orange Tamarind Broth - cooking recipe

Ingredients

.75 oz dried shiitake mushrooms
2 tsp vegetable oil
4 None shallots, chopped finely
1 clove garlic, crushed
2 None small serrano chilies, finely chopped
4 cups beef stock
2 tsp orange zest
1/4 cup orange juice
1 tbsp tamarind concentrate
1 lb Chinese barbecued pork, sliced thinly
3.5 oz crimini mushrooms, sliced thinly
4 None scallions, sliced thinly

Preparation

Place dried mushrooms in a small bowl, cover with cold water and let stand for 1 hour. Drain. Discard stems and slice caps thinly.
Meanwhile, heat oil in a large saucepan over medium heat; cook shallots, garlic and chili, stirring, for 5 mins or until shallot softens. Add 8 cups water, the stock, zest, juice and tamarind and bring to a boil.
Add the pork, shiitake and crimini mushrooms to pan. Reduce heat and simmer, covered, for 10 mins or until soup is hot. Season to taste. Serve soup sprinkled with scallion.