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    Five spice pork broth

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    Five spice pork broth

    This aromatic and filling dish will warm you up on a cold day.
    Great for a lunchtime treat or a simple supper. Minced turkey,
    beef, or even ready-made meatballs also work well in place
    of the pork. For a vegetarian option, try diced tofu 

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 4


    1 bunch salad onions
    500g pack minced pork
    2cm piece ginger, grated
    2 tsp Bart Chinese Five Spice
    1 tbsp oil
    140g pack Waitrose Soy & Ginger Sauce
    1.2 litres hot chicken stock
    ½ Chinese Leaf Lettuce, shredded (approx 200g)
    275g pack Waitrose Wholewheat Noodles


    1 Finely chop 3 of the salad onions and mix with the minced pork, ginger and five spice. Shape into 16 balls.

    2 Heat the oil in a frying pan and fry the meatballs for 5 minutes, turning occasionally until brown. Add the soy and ginger sauce, and fry for 1 minute. Place the stock in a large saucepan and add the meatballs and sauce. Bring to the boil, then cover and simmer for 10 minutes.

    3 Slice the remaining salad onions and add to the pan with the Chinese leaf and noodles. Simmer for 2 minutes or until the meatballs are cooked through with no pink meat. Ladle into bowls to serve.

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