Pork, Pak Choi & Miso Broth
I have to admit, I don’t know how this will freeze. It re-heats beautifully though, so keep at least a few days in fridge if you can… Though as there are no needle it should be fine.
I have also included 2 alternatives – sage and szechuan meat balls (more interesting; more fiddly), and Tofu (veggie).
The great thing about prep for this is you slice the ginger and garlic in to fine slices, not diced which saves time.
One thing that I HIGHLY recommend doing with this dish is keeping some of the cut up ginger, chilli, spring onion and radishes to put on fresh when you serves. Keep them in a Tupperware with a damp piece of kitchen roll in it. makes the difference. Same with the toasted sesame seeds.
There is not much cooking time on this, only about 45 mins all in all. So more time for prep!
- Diced pork shoulder, not too big so cooking time is diminished: 130/150g per portion; Alternative 1 – 100g minced pork shoulder; for this recipe – 2kg for 14 portions
- 1.5g of Tofu alternate 2. Cubed
- 1 pak choi per person; 14 pak choi for this recipe; if no pak choi then use sweetheart or white cabbage, about 3 sweetheart or 2 white. For pak choi just take the end of veg and separate
- 5 punnets of of mixed oriantal mushrooms (make sure they shiitake in), or 3 packs shiitake and 2 oyster. If you can’t get them just use the best mushrooms you can find. Chopped into large pieces
- If you an get samphire & mixed sea veg then that goes well, but not essential. 300g if you do
- 500g of kale. Take off large
- 2 bunches of spring onions. Sliced
- 2 bags of radish. Sliced into rings
- 1 large head of garlic, 1 1/2 if small/medium. Slice the garlic the same as the radish
- Large knob of ginger, around 300g. Sliced
- 5 red chilli. Sliced
- 1 300g gluten free Miso paste
- 1 300ml bottle of tamari or GF soy sauce
- 2 tbl spoons of diced sage for alternative 1.
- Oyster sauce for alternate 1
- Black pepper, ground
- Szechuan pepper, ground
- Toasted (if you can’t get them toasted, normal is fine sesame seeds.
- Cooking oil (don’t use olive oil as flavour is wrong)
- 1.5 ltr of water. May need more.
- Coat deep, large saucepan in 2ml of oil. Bring to a high heat.
- Add heaped tablespoon of Szechuan and sesame seeds to oil (if no szechuan, then normal pepper). Fry for 30 seconds then add in pork and mushrooms, heaped table spoon of miso and 1 tablespoon of tamari. When meat is browned, cover with boiling water. Leave to simmer for 30 mins.
- In frying pan/wok (if too small, may need to do in batches) on high heat, coat in 1ml of oil and add all veg, garlic, chilli, ginger etc… Remember to keep back 1/4 of ginger, chilli, spring onion and radishes for garnish. Then add 1 table spoons of tamari, desert spoon of miso. Fry constantly stir/toss until pak choi is wilted, things are browning. Around 3-5 mins. Keep eye on garlic – take off heat as soon as it looks on the cusp of burning.
- Take content of frying pan/wok/other pan and place in pan with meat and mustrooms. Add water to cover content. Add rest of miso. Simmer for 10 mins. Season with tamari and black pepper to taste.
- To serve – Garnish with radishes etc and plenty of sesame seeds. Do this from frozen too. It will make a large difference.
- To make meat balls – add 2 tablespoons of oyster sauce and sage and 1 heaped tablespoon of szechaun pepper to pork mince. Mix well and shape into golf ball sized portions.
- Fry of in same manner as above, though omit the szeschaun pepper.
- All other steps are the same as above – be aware that the oyster sauce is salty, so don’t add all miso and taste before adding in lots of tamari.
Alternate 2 (Veggie):
- Follow stage 2 of main recipe, putting in tofu instead of pork. Do not cover in water. Instead, add in more oil and move to stage 3. Be more gentle in your mixing as tofu is pretty soft.
- Follow rest of stages as above.