Chinese pork one-pot

Contains pork – recipe is for non-Muslims only
A fast soup with an oriental twist that’ll win over friends and family

  • Serves 4
  • Easy

Nutrition per serving

  • kcal 149
  • fat 5g
  • saturates 1g
  • carbs 3g
  • sugars 1g
  • fibre 0g
  • protein 24g
  • salt 1.61g


  • 400g pork tenderloin, cut into long thin strips
  • 600ml chicken stock
  • 1 tbsp soy sauce
  • 2 tsp Chinese five-spice powder
  • large knob of ginger, peeled and cut into matchsticks
  • 200g pack baby leaf green quartered
  • 1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • bunch spring onions, whites and greens sliced


Pork tenderloin is a lean fillet that is good for braising, roasting or grilling whole. You can also slice it for stir-fries.


  1. Tip all the ingredients, except the spring onion greens, into a large saucepan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 mins, until the pork has changed colour and the greens are cooked, but still a bit crunchy. Ladle into bowls, scatter with the spring onion and serve with boiled rice or noodles on the side.

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