Recipe Inspiration

Ingredients...

400g pork tenderloin, cut into thin strips

5cm fresh root ginger, finely chopped

2 x 5cm lemon grass stalks, very finely chopped

2 red chillies, seeded and thinly sliced

20 baby corn cobs, halved lengthways

2 large carrots, cut into thin sticks

2.2ltrs hot water

30g Essential Cuisine Pork Glace

70g Essential Cuisine Asian Master Base

10 spring onions, thinly sliced

30 small chestnut mushrooms, sliced

250g vermicelli rice noodles 70ml soy sauce

Sea salt seasoned to your taste Twist of freshly ground pepper

2tbsp chopped coriander (optional)

Method...

1. Place the pork, ginger, lemon grass and chilli into an ovenproof dish

2. Add the baby corn and carrot, pour over the hot water and stir in the Essential Cuisine Pork Glace and Essential Cuisine Asian Master Base

3. Place the dish into an unheated oven. Set the temperature to 200 ̊c and cook for 30- 40 minutes, or until the stock is simmering and the pork and vegetables are tender

4. Add the spring onions and mushrooms, cover with a lid and continue cooking for 10 minutes

5. Place the noodles in a large bowl and cover with boiling water. Soak for the required time as per the packet instructions

6. Stir the soy sauce into the soup, season to your taste with salt and pepper

7. Drain the noodles and divide them between the serving bowls, pour the soup over the noodles

8. Sprinkle with fresh coriander if required. Your Essential Cuisine Chinese Pork and Chilli Soup is now ready to serve

Chefs Tip

The aromatics from the Essential Cuisine Asian Master Base give this soup a great depth of flavour. Serve with a sweet chilli sauce for extra spice.