Casa de Mason celebrates, nay rejoices, the majesty of pork. We love us some free range piggy. In fact, some meals have even been dubbed ‘The Festival of Pork’ (or Porkfest). We once pre-ordered a whole suckling pig (babi guling) in Ubud. Oh boy did we have the itis!
Chris made a spectacular roast pork last week. A lovely free range, hormone free fillet with crackling, spiced with fennel seed, cloves, sage, rosemary and caramelised onions. Yuummm! Oh I’m hungry just thinking about it. And as usual, there was loads left.
Our favourite use for left over roast pork is in noodle soup. It’s so quick and easy to make; it’s a dice-and-dump in a pot type of recipe. Plus it’’s packed with spices, great for those cold winter nights.
Roast Pork Noodle Soup- Serves 4
- 400g of roast pork (less is fine)
- 500g of egg noodles
- 1.5L of Rich Chicken Stock
- 3 spring onions, diced
- 1 red chilli, sliced
- 7 large slices of ginger, julienne
- 3 cloves of garlic, diced
- 2 tablespoons of oyster sauce
- 2 tablespoons of light soy sauce
- 1/2 teaspoon of Szechuan peppercorns
- 1/2 teaspoon of star anise
- 1/2 teaspoon of fennel seed
- 1 cinnamon stick
- 1/4 teaspoon of white pepper
- 1/4 teaspoon of salt
- 2 pak choy, bulbs removed, rinsed and separated
- Dry roast your whole spices until aromatic and grind in your Spice Grinder or pestle and mortar.
- Place your spices, oyster sauce, soy sauce, salt, pepper, chilli, ginger and garlic in a stockpot with your Rich Chicken Stock and bring to a simmer. Toss in your pork and allow to simmer for 10-15 minutes.
- Prepare your egg noodles according to the product instructions. Rinse off any excess oil and place in bowls ready for the soup.
- Your could leave your broth on a low simmer for a while, but if your ready to serve, toss in your pak choy and spring onion and allow to cook for a further 5 minutes.
- Spoon your broth over your noodles and serve. Enjoy!