This recipe is simple, nourishing and perfect for the whole family. Leftovers can be transformed into any number of meals, which is a great way to make meat stretch. Think fried rice (use the broth to cook the rice in), pork ragu, toasties or stuffed roasted vegetables. The possibilities are endless. I like to top our noodle soup with some fermented chilli and a splash of sesame oil, which is a great option for introducing this allergen to babies.
Ingredients
- 1 large pork hock
- 4-5L water
- 2-3 spring onions (or 1 onion or leek, roughly chopped)
- 1 cinnamon stick
- 2 star anise
- 3 garlic cloves
- 5cm ginger
- 1 strip dried kombu seaweed
- Soba noodles – any noodles will do
- Greens, such as bok choy or broccolini
Method
- Place the hock in a large saucepan, cover with cold water and bring to the boil. When foam appears on the surface, drain the hock, discarding the water. Wipe the saucepan clean before adding the hock and covering with 4-5L cold water. Add the onion, cinnamon, star anise, garlic, ginger and kombu. Simmer on low heat for 4-5 hours, or until the bone can easily be removed.
- Strain the broth into another saucepan and keep warm over low heat. When the pork is cool enough to handle, remove the bones and gently pull apart the meat. The fat and gelatinous skin can be finely sliced and stirred through the pork.
- Cook your chosen greens in the simmering pork broth while you prepare the noodles according to the instructions on the pack.
- To serve, place the noodles in a bowl. Top with the pork and greens before ladling over the hot broth. Season with a little tamari or fish sauce.
More:
- Chicken Sausage And Radicchio Pasta Salad
- Slow-Cooked Pulled Pork
- Your Gut Could Be Making You Anxious
