Ginger & pear bread & butter pudding
Want a treat to keep for yourself? This gooey and spicy vegetarian pudding will hit the spot
Aromatic soy pork
Serves 1
Easy
Prep: -
Ready in 45 mins, including 15 mins simmering
A delicious and easy recipe for one - full of leafy veg and spring onions
Skip to ingredients
Loading...
- 150-175g/5-6oz pork tenderloindepending on appetite
- 150ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- 1 tsp Chinese five-spice powderor 2 tsp 5-spice paste
- 2.5cm/1in piece fresh root gingerpeeled and finely sliced
- 1 garlic clovepeeled and finely sliced
- half a bunch (about 4) spring onionstrimmed and left whole
- about 50g flat rice noodles
- 1 small bok choior a few Chinese cabbage leaves
- a drizzle of sesame or vegetable oil
- 1 tsp toasted sesame seeds
- a handful of corianderleaves
Nutrition: per serving
- kcal622
- fat31glow
- saturates0g
- carbs48g
- sugars1g
- fibre2g
- protein37g
- salt6.18g
Method
step 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.
step 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.
step 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.
