Salted Pork and Tianjin Bok Choy Soup

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #8, click here
To link to Cookbook Countdown Specials : BAKE, click here

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My selected cookbook for this month at Cookbook Countdown #8 is My Grandmother's Chinese Kitchen by Eileen Yin Fei-Lo. 

One of the dishes that uses Salted Pork as one of its ingredients, a vegetable soup. Simple soup, yet very tasty and great as part of a meal at dinner time with the family. Tianjin Bok Choy (Napa Cabbage) is one of my favourite, love it in soups, stir-fries and makes fantastic kimchi.

Simple and nice! Instead of Napa Cabbage, other vegetables could be used instead.

Salted Pork and Tianjin Bok Choy Soup
(adapted from "My Grandmother's Chinese Kitchen", by Eileen Yin Fei-Lo)
4 cups chicken stock
1 slice ginger, 1/2 inch thick, lightly smashed
1 cup Salted Pork, cut into very thin 2-1/2 inch slices
1-1/4 pounds Tianjin bok choy (Napa cabbage) washed, drained and cut into 3/4-inch pieces on the diagonal, stalks and leaves separated

Place chicken stock and ginger in a large pot. Cover and bring to a boil over high heat. Add pork, stir and return to a boil. Add bok choy stalks, stir well and return again to a boil. Reduce heat to medium, cook for 1-1/2 minutes. Raise heat to high, return to a boil. Add bok choy leaves, stir well and cook for 2 minutes or until tender. Taste and add salt if necessary. Transfer to a heated tureen and serve immediately.

I'm linking this post with Cookbook Countdown #8 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray