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Five spice pork broth
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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
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.
Typical values per serving:
This recipe was first published in Thu Feb 15 09:55:29 GMT 2018.