Pork Loin in Shrimp Stock with Mushroom and Seaweed

Ingredients

• pork loin (里肉)
• potato starch (縴粉)
• shrimp stock (蝦湯)
• fragrant mushrooms (香蕈)
• purple laver seaweed (紫菜)

Instructions

1. Slice the pork loin thinly. Form the sliced pork together with potato starch into small bundles. Bring shrimp stock to a gentle simmer. Add the pork bundles along with fragrant mushrooms and purple laver seaweed. Poach gently (清煨 — a clear, gentle braising without aggressive heat) until just cooked through, then remove at once from heat. The timing is delicate: cease cooking the moment the pork reaches doneness to preserve its tenderness.