Recipe of the week: Pork ramen
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This pork ramen with a winter spiced broth from Scotch Kitchen is the perfect way to use up your excess veg, and it is low in fat too.
500g pork medallions
Salt and pepper
1 tbsp rapeseed oil
1 low-salt chicken stock cube
60g ginger, peeled and shredded
10 garlic cloves, minced
1 red chilli, roughly chopped
1 cinnamon stick
3 garlic cloves, whole
250g dried egg noodles, medium
1 bunch of spring onions, chopped
3 medium carrots, peeled and cut into matchsticks
120g brussels sprouts, par boiled and halved
1 red chilli, sliced
For the pork medallions – heat a heavy based pan and add the oil. Season the pork and add to the pan. Cook for three minutes on each side then set aside to rest.
For the broth base – bring the water and stock to the boil in a large saucepan. Add the garlic, ginger, chilli and whole spices and simmer for 15 minutes. You can use ground spices where whole ones aren’t available. Strain into a clean pot.
For the garnishes – boil the eggs for eight minutes then dip into cold water. In a pan of boiling water blanch the sprouts for four minutes then remove and plunge into cold water to stop the cooking. Once cooled, cut in half.
Add the noodles to the broth and cook for two minutes.
Add the spring onion, carrot and sprouts and cook for a further two minutes.
To serve, divide the noodles between four bowls and divide the veg and arrange around the noodles. Add half a boiled egg to each bowl.
Slice the pork and place on top of the noodles, then pour over the broth and sprinkle with chilli.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk