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Aromatic soy pork

Contains pork – recipe is for non-Muslims only
A delicious and easy recipe for one - full of leafy veg and spring onions

  • Prep: 45 mins
    Ready in 45 mins, including 15 mins simmering
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 622
  • Carbohydrates 48
  • Saturated Fat 0
  • Sugar 1
  • Protein 37
  • Fat 31
  • Fibre 2
  • Salt 6.18

Nutrition per serving

  • Calories 622
  • Carbohydrates 48
  • Saturated Fat 0
  • Sugar 1
  • Protein 37
  • Fat 31
  • Fibre 2
  • Salt 6.18

Ingredients

  • 150-175g/5-6oz pork tenderloin, depending on appetite
  • 150ml chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry
  • 1 tsp Chinese five-spice powder or 2 tsp 5-spice paste
  • 2½ cm/1in piece fresh root ginger, peeled and finely sliced
  • 1 garlic clove, peeled and finely sliced
  • half a bunch (about 4) spring onions, trimmed and left whole
  • about 50g flat rice noodles
  • 1 small bok choi or a few Chinese cabbage leaves
  • a drizzle of sesame or vegetable oil
  • 1 tsp toasted sesame seeds
  • a handful of coriander leaves

Method

  1. Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and bring to a gentle simmer. After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.

  2. Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.

  3. When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don’t forget to keep paper napkins handy for those noodle slurps.

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