largeknob of ginger , peeled and cut into matchsticks
200gpack baby leaf green quartered
1red chilli , deseeded and finely chopped or 1 tsp chilli flakes
bunchspring onions , whites and greens sliced
wouldsuggest making pork bone broth ahead of time, and use that as the base. Also consider adding a bit of cumin.
Ipeeled in some carrots, that helps sweeten it a bit. Mushrooms add some earthiness. I also garnished with fresh cilantro, which gives it a fresh finish. Some bean sprouts added at the last moment would give it some fresh crunch.
Foundthis recipe a bit plain, so I added some fish sauce, oyster sauce and white pepper (and more chillies for those who are up for it). It's amazing now. Truly asian!
Method:-
STEP 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.
