Recipe Inspiration

Ingredients...

1.2kg belly pork, skin removed cut in to 2cm dice

5 cloves of garlic, peeled

50g root ginger, peeled and chopped

100g shallots, peeled and chopped

2 heads of babygem lettuce

200g beansprouts

30g mint leaves

30g coriander, chopped

2 red chillies finely chopped

3 limes, cut into wedges

Sriracha to serve 3 lemongrass stalks, chopped

50ml vegetable oil

25ml rice wine or dry sherry

25g Essential Cuisine Asian Master Base

10ml fish sauce

5g five spice powder

100g Essential Cuisine Asian Aromatic Base

2.5ltrs boiling water

1kg ribbon rice noodles, cooked to manufacturer’s instructions

Method...

1. First, make the marinade, place the garlic, ginger, shallots, lemongrass and Essential Cuisine Asian Master Base in a food processor and blend in to a paste. In a suitable bowl mix the pork and marinade together and chill in the refrigerator 30 minutes

2. In a suitable pan, fry the pork over a medium to high heat until brown, add any remaining marinade, water and Essential Cuisine Asian Aromatic Base and simmer for 40 minutes

or until the pork is cooked and tender

3. While the pork is braising, prepare a selection of garnishes ready to finish the soup of beansprouts, little gem lettuce leaves, fresh mint leaves, fresh coriander leaves, thinly sliced red chili, lime wedges and sriracha chilli sauce

4. Divide the noodles between serving bowls and pour over the broth, ensuring the pork is evenly distributed. Garnish accordingly

Chefs Tip

For an added crunchy texture, crumble pork scratchings over the finished soup!