Ginger pork balls in broth with rice noodles
SERVES 4 PREP TIME 20 MINS PLUS INFUSING COOKING TIME 25 MINS YOU WILL NEED
◆ 6 star anise ◆ 80-100g fresh ginger ◆ 1 lemongrass stalk (optional) ◆ 2ltr weak hot chicken or vegetable stock ◆ 500g pork mince ◆ 50g gluten-free breadcrumbs ◆ 10g Lucy Bee coconut oil ◆ 200g rice noodles ◆ 1tbsp tamari sauce ◆ 1tbsp rice wine vinegar ◆ 1tbsp sesame oil ◆ 1 red pepper, deseeded and thinly sliced ◆ 200g carrots, peeled and cut into matchsticks ◆ 200g fennel, thinly sliced ◆ 225g pak choi or cabbage, sliced ◆ Handful of coriander, chopped ◆ Lucy Bee Himalayan salt and ground black pepper
To serve
◆ spring onions, chopped ◆ red chilli, chopped ◆ sesame oil
HOW TO DO IT
Peel the ginger and grate the flesh (reserve for the pork balls) then add the ginger skin, star anise and lemongrass stalk, if using, to the hot stock. Leave to stand for 30 mins or longer so it absorbs all the flavours of the spices. mix the pork mince, grated ginger and breadcrumbs together with some salt and pepper then, using your hands, form mixture into about 40 balls. Heat coconut oil in a frying pan, add balls and cook for 8-10 mins, turning so they brown. Remove from heat. meanwhile, strain the stock to remove the spices, then pour it back into the saucepan and bring to the boil. In a separate pan, cook the noodles according to the instructions, then drain. add the tamari, rice wine vinegar, sesame oil and all veg to the boiling stock. when it starts to gently bubble again, add pork balls and cook for 5 mins. Remove from heat, stir in coriander. If you have space in the pan, add noodles and stir, otherwise place them in bowls and ladle over the pork balls, vegetables and stock. serve with chopped spring onions, chilli and sesame oil.