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Pork broth

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Richard Phillips

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Heat the vegetable oil in an ovenproof pan. Cut the pork into medallions and season with salt and freshly ground black pepper. Fry the pork until browned on all sides, then place the pan into the oven to cook for about five minutes, or until the meat is completely cooked through.

  3. Place the stock, soy sauce, sesame oil, spring onion and chilli into a pan and bring to the boil. Add the noodles and simmer for 3-4 minutes, or until the noodles are cooked. Stir in the chopped coriander and cashew nuts.

  4. To serve, pour the broth into a bowl and top with the pork medallions. Garnish with chopped coriander.

Ingredients

  • 1 tbsp vegetable oil
  • 75g/2¾oz pork fillet
  • salt and freshly ground black pepper
  • 600ml/1 pint hot chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 large spring onion, finely sliced
  • ½ red chilli, seeds removed, finely chopped
  • 100g/3½oz medium egg noodles
  • 2 tbsp chopped fresh coriander leaves, plus extra for garnish
  • 25g/1oz cashew nuts

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Pork broth

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