Barbecued Pork In Orange And Tamarind Broth - cooking recipe

Ingredients

3/4 oz dried shiitake mushrooms
2 tsp vegetable oil
4 None shallots (around 3.5 oz), finely chopped
1 clove garlic, minced
2 None fresh small red Thai 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, thinly sliced
3.5 oz button mushrooms, thinly sliced
4 None scallions, thinly sliced

Preparation

Place dried mushrooms in a small bowl. Cover with cold water. Let stand for 1 hour. Drain then remove stems and slice thinly.
Meanwhile, heat oil in a large saucepan. Cook shallots, garlic and chili, stirring, until shallots soften. Add 4 cups water, beef stock, orange zest, orange juice and tamarind concentrate. Bring to a boil then add pork, sliced dried mushrooms and button mushrooms. Reduce heat and simmer, covered, for about 10 mins, or until hot.
Serve bowls of soup sprinkled with scallions.