• Thai broth seved with spicy crusted pork fillet

    Serves: 4 – 6


    • 40 mins excluding making of stock
    • 330g pork fillet
    • 20ml peanut oil
    • 15ml five-spice powder
    • 5ml salt
    • BROTH
    • 2 litres good-quality chicken stock
    • 1 red chilli, seeded and sliced
    • 20ml fresh ginger, sliced
    • 10ml fish sauce
    • 3 bunches bok choy
    • 300g rice noodles
    • 30ml fresh coriander, finely chopped



    Place the meat on a working surface and rub well with the peanut oil.


    Mix the spice and salt together and coat the meat with it. Set aside.


    For the broth, put the stock in a large pot and bring to the boil. Add the chilli, ginger and fish sauce. Cook for about 5 minutes, add the bok choy and cook for a further 10 minutes. Adjust the seasoning.


    Place the noodles in a large pot then pour hot water over and leave to soften, about 15 minutes.


    Heat a non-stick frying pan and seal the meat on all sides. Remove and slice thickly.


    To serve, place the broth into soup bowls, add 2 fillet slices and some noodles, and sprinkle with the coriander.