Chinese Caramelized Pork with Five-Spice Broth



Chinese Caramelized Pork with Five-Spice Broth

Recipe only

This is a simple, yet flavorsome classic soup. the use of the Chinese five-spice makes this such a comfort food on a cold, rainy Sunday. Easy to prepare and cook, I'm sure you will come back for more. This dish can be varied by adding what you think would work well, keep it simple and I'm sure this will become one dish you will come back to.

INGREDIENTS  

300 gram, pork fillet, trimmed
1 1/2 tablespoons of Hoisin sauce
1 teaspoon sesame oil
20 g ginger, peeled and sliced
1/4 teaspoon Chinese five-spice powder
50 g coriander
1 litre of chicken stock
2 teaspoons soy sauce
100 g medium flat rice noodles
1 bunch of baby bok choy, halved
Spring onions and red chili, thinly sliced as garnish

METHOD

1. Preheat the oven to 200 C (390 F). Brush the pork with hoisin sauce and place on a tray. Roast in the oven for 10 minutes each side or until cooked through. Set aside and keep warm. Allow to rest for 5 minutes before slicing.

2. Heat oil in a saucepan over medium heat. Add ginger, garlic and five-spice powder and cook for 1 minute. Chop the coriander stalks and add to the pan with the stock and soy. Bring to the boil and cook for 5 minutes. Remove and discard the ginger, garlic, and coriander stalks. Add the noodles to the broth and cook for 5 minutes. Add the bok choy and cook for a further 2 minutes.

3. Divide the noodles, bok choy, broth and pork between the bowls. Top with the coriander leaves, spring onion, and chili garnish. (serves 2)

Location: South East Asia

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