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  • Recipe Room  »  Pork in a ginger and shallot broth

    4

    Ingredients

    • 450g (about 3) free range pork scotch fillets
    • 3 cups chicken stock
    • 1 cup water
    • 15g knob of fresh ginger, peeled and sliced finely
    • 2 sprigs shallots // spring onions, sliced into 1cm pieces

    To serve

    • noodles of your choice, prepared as directed

    Pork in a ginger and shallot broth

    Try to use free range pork in this dish, because it’s much better for you, and go for a lightly flavoured stock or additive free stock powder – I use Massell chicken style stock, it’s also gluten-free. While I did use a packet of 2 minute noodles to serve alongside the dish, I omitted the spice mix and oils that came with it – they are laden with additives. Add some grated carrot, sliced beans, shallots and broccolini to the noodles for a veg boost.

    Method

    Preheat oven to 180C (160C fan forced, 350F, gas mark 4).

    To prepare the pork: rinse under cold running water and pat dry with paper towels.

    To braise and make the broth: place pork fillets in a small roasting tin. Add stock, water, sliced ginger and shallots. Cover tightly with aluminium foil, place in the oven on the middle shelf and braise for 1.5 hours. Remove from oven and check if the meat is tender – it should be falling apart when pricked with a fork. If it’s still a little tough, re-seal the foil and cook for a further 30 minutes.

    To serve: transfer pork and broth into a serving bowl and serve banquet-style with a couple of noodle and maybe a steamed rice option.

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Fresh ginger lasts about a month in the fridge. Once it is chopped, try adding a little dry sherry and store it in a sealed jar in the fridge. It will last 2-3 months and once the ginger is gone, the sherry can be used to flavor other recipes.

    • Pork can be frozen for up to 6 months – use a freezer bag or airtight container and thaw in the fridge for 24-48 hours before cooking.

    • Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

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