Sophia Lindop’s Spicy pork, spinach & noodle broth
Sophia Lindop produced two books last year. One of them, Season’s Bounty has just won a regional World Gourmand Cookbook Award – roll onJune to the announcement of the finals in China.
Serves 6 to 8
200 g pork mince
2 garlic cloves, peeled and finely chopped
½ tsp ginger, peeled and finely grated
1 tsp Sichuan peppercorns, crushed
1 tsp sweet chilli sauce
¼ tsp cumin
¼ tsp lemongrass, finely grated
Salt and freshly milled black pepper
1 tbsp vegetable oil
4 medium-sized leeks, thinly sliced
3 cups chicken stock
300 g spinach, torn
2 tbsp soy sauce
1 tsp fish sauce
400 g wide rice noodles
Sesame oil for stir-frying
Extra salt to season
Mix the pork mince, garlic, ginger, Sichuan peppercorns, sweet chilli sauce, cumin, lemongrass and salt and pepper in a medium-sized bowl.
Heat the oil in a stock pot over a medium heat. Cook the leeks in the oil until transparent. Add the pork mixture, stirring with a wooden spoon to break up the mince. Cook for about 10 minutes until browned.
Add the stock and bring to the boil. As soon as it begins to boil, reduce the heat and simmer for a further 10 minutes until the flavours have mingled.
Add the spinach, soy sauce and fish sauce and cook, stirring occasionally, until the spinach is tender.
Meanwhile, soak the noodles in very hot water from the kettle (not boiling.) Drain and make sure that the noodles have not clumped together – separate if necessary. Heat the sesame oil in a wok and, when it is hot, place the noodles in the hot oil. Stir-fry for a few minutes and season with salt.
Divide the noodles among individual bowls. Ladle the broth into the bowls and serve.
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