|
put the pork and the marinade ingredients in a
polythene freezer bag, massage for a few minutes and transfer to the
fridge overnight or for as long as possible
preheat the oven to 150°c/300°f/gas 2. heat a
heavy-bottomed frying pan until hot, add the vegetable oil and put the
pork in for 2 -3 minutes to seal, rolling it around until golden all over.
transfer to a roasting tray and roast for 50 minutes-1hour. remove and
rest for 5 minutes, then slice on the diagonal
cook the noodles in a large pan of boiling water
for 2 - 3 minutes or until just tender. drain thoroughly and refresh under
cold running water
steam or boil the pak choi for 1 minute or
vegetables for 5 minutes until just tender. put the stock in a pan and
bring to the boil. divide the noodles between 2 bowls and ladle over the
stock. top with slices of pork and pak choi, menma and spring onions
chicken stock
1kg (2lb 4oz) chicken bones · 350g (12oz) pork
bones · 1 onion, peeled and chopped · 2 carrots (50g / 2oz), chopped ·
4 leeks (350g / 12oz), sliced · 25g (1 oz) fresh ginger root, sliced · 4
Chinese leaves, roughly chopped
put the meat bones in a large pan, cover with
cold water and bring almost to the boil. turn the heat right down and
simmer for 2 hours, skimming off any froth that rises to the surface
add the vegetables and another 1 litre (1¾
pints) water, bring almost to the boil again, lower the heat and simmer
for a further hour. remove from the heat and allow to cool. strain off the
liquid, return to the saucepan and simmer for 1 hour to reduce further |
