When making my recipe for Tom Yum, there were too many parts for it to be just one page. I decided to break it into three different recipes that will all be linked together. My Tom Yum Broth is the first component in the soup, and this, my marinade is the second. These two recipes will be used to make my Mushroom & Pork Tom Yum with the addition of the base soup recipe.
When I decided to make this, I wanted it to be fairly authentic. Because of this I went to Lotte Plaza Market, a local Asian market, and picked up a number of items. My local grocery store doesn't have the widest variety of mushrooms, but Lotte has a wide variety. I went with the mushrooms listed below, but you can swap out any firm mushrooms that will hold up in the soup, just keep the volume about the same. If you wanted to just do shiitakes, that would work, I just prefer a variety when cooking.
I mentioned in my broth recipe about the coconut vinegar. If you want to swap it out feel free, just try to mimic the sweet, spicy, and tangy flavors but adding more Mirin, a neutral vinegar, and more Thai chilies.
Lastly, I also purchased a Szechuan peppercorn oil when I was there. I felt is was a great partner to this soup, but you can always substitute a different oil and add some peppercorns to the paste.
Ingredients
Pork Chops 2 lb
Brown Beech Mushrooms 8 oz
Shiitake Mushrooms 8 oz
Royal Trumpet Mushrooms 1 lb
Oyster Mushrooms 8 oz
Button Mushrooms 8 oz
Pinoy Spice Vinegar 1/4 cup
Aji Marin 1/4 cup
Szechuan (Sichuan) Pepper Oil 2 T
Garlic, minced 4 cloves
Ginger, minced 2 T
Fish Sauce 1-2 T
Kaffir Lime Leaves, finely chopped 1 T
Reserved Galangal, minced 1 oz
Lemongrass, minced 1 oz
Method of Procedure
Combine your lemongrass, galangal, kaffir lime leaves, garlic, and ginger into a blender or molcajete and combine into a light paste.
Add 1/2 of your liquids, the vinegar, Mirin, fish sauce, and pepper oil and continue to blend.
Coat your pork chops overnight with your paste.
Mix the remaining liquid separately for the mushrooms and reserve for later.
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