Black Berkshire Pork and Tomato in Rice Soup
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Cooking can release antioxidant lycopene from tomatoes and combining with oil can help absorption of lycopene. Increase intake can help prevent cancer and heart diseases."
Ingredients (Serve 4):
| Lean Berkshire Pork (sliced) | 120 gm (3 taels) |
| Rice Water | 150 ml |
| Chinese White Cabbage | 200 gm (5 taels) |
| Tomato (medium, cut into pieces) | 1 piece |
Seasonings:
| Salt | 1/2 teaspoon |
| Rapeseed Oil | 2 teaspoons |
Cooking Method:
| 1. | Blanch Berkshire pork. Set aside. |
| 2. | Bring rice water to a boil. Add Chinese white cabbage, tomato, pork, salt and oil. Cook until done. Serve. |
This recipe is provided by North Garden Restaurant.
Extract from CookSmart, Issue 12
