Pulled venison and lamb
PORK
5 ml (1 t) garlic, ginger and chilli paste
5 ml (1 t) smoked paprika
2 ml (½ t) ground cinnamon salt and pepper
750 g pork loin or deboned pork neck, diced 30 ml (2 T) olive oil
125 g mushrooms
250 ml (1 c) chicken stock
CONSOMMÉ
1 litre (4 c) good-quality chicken stock
30 ml (2 T) light soy sauce
30 ml (2 T) miso paste or dark soy sauce
10 ml (2 t) garlic, ginger and chilli paste
5-10 ml (1-2 t) sesame oil
1 star anise
TO COMPLETE
250 g egg noodles or instant ramen noodles,
cooked according to the packet instructions 2 spring onions, thinly sliced handful of fresh coriander
1 chilli, thinly sliced
1 Pork Mix all the seasonings and rub over the pork. Heat the oil in a pot over the coals and fry the meat for 10 minutes. Add the mushrooms, fry for 3 minutes, then add a little stock as needed and continue frying until done. Remove from the pot and wipe most of the fat from the pot.
2 Consommé Add all the soup ingredients to the pot, return to the heat and simmer slowly for 15 minutes.
3 To complete Divide the noodles among 4 bowls, pour the consommé through a sieve into the bowls. Divide the pork, mushrooms, spring onions, coriander and chilli in each.
SERVES 4-6 Preparation 20 min Cooking 25-30 min