Ingredients

 

• 1 kilo. pork tenderloin, sliced

For the marinade:

• 1 ½ teaspoon ground peppercorns
• 2 tablespoons soy sauce
• 4 tablespoons cornstarch
• 2 eggs, separated

 

For the soup:

• 6 cups water
• 1 beef bouillon cube
• 2 tablespoons soy sauce
• ½ cup tapioca starch dissolved in ½ cup water
• Salt and white pepper to taste
• Chopped green onions

 

Instructions

 

1. In a medium bowl, combine pork pieces, soy sauce, ground pepper and egg whites. Add cornstarch one tablespoon at a time, mixing and pressing it with your hand. Set aside for half an hour.
2. Boil water. Add beef bouillon cube and soy sauce.
3. When soup starts to boil, drop pork pieces one at a time. Cook until meat floats to the surface, around 5 minutes.
4. Gradually add tapioca mixture to the soup, stirring, until it thickens.
5. Slowly add 2 beaten egg yolks while swirling with a fork.
6. Adjust seasoning by adding salt and white pepper. Sprinkle with green onions and serve.