Squid Broth with Marinated Pork

Right. Let’s have a chat about this. Squid. And Pork. Seriously?? (this is my alter ego saying to my ego, c’mon, you cannot be serious!). But when this recipe popped up on Great British Chefs, I knew I had to give it a try – with a few tweaks according to what we can get here, and I have to say it was really, really good. Hearty, full of goodness (spices, ginger and broth), and then with this deliciously marinated pork on top, it was simply delectable. Please give it a go!

INGREDIENTS

PORK FILLET MARINADE

2 garlic cloves, peeled and minced
2 tbsp rice wine / mirin
2 tbsp hoisin sauce
2 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp raw honey
1/2 tsp brown sugar
1/2 tsp Chinese five-spice powder
1 tsp ginger, peeled and grated
500g pork strips
1 tbsp of vegetable oil
A little salt

SQUID AND BROTH

400g squid rings
80g root ginger
1 red chilli (optional)
1 packet baby spinach leaves
1 punnet mushrooms
2 tbsp canola oil
1 garlic clove, peeled and minced
1 litre chicken broth
3 tbsp fish sauce
80ml soy sauce
200g egg noodles
100g beansprouts
20 young mint leaves
20 coriander leaves
2 limes, juiced
salt

METHOD

Start by marinating the pork in all the marinade ingredients. Ideally for at least 2 hours, if you can do longer, so much the better.

Next, cut the 80g piece of root ginger into batons. At the same time, heat up your chicken broth. Slice your mushrooms up, and destalk and wash your baby spinach. Make sure you’ve got all ingredients prepared.

Start by frying off the pork strips in a frying pan, with just a little oil. Don’t be afraid to push it a bit so you get some sweetly caramelized edges. Once fried, set aside.

Heat some oil in a saucepan and throw in 40g of your batons of ginger. Add half the squid rings. Fry until they are nicely browned, and then remove with a slotted spoon. Repeat with the rest of the ginger and squid, and remove and set aside. Then add a touch more oil and throw in the mushrooms and spinach (and chilli if using), and after 30 seconds the garlic. Allow these to stir fry, before adding in the chicken broth, soy sauce and fish sauce. Cook for a few minutes and then add in the noodles and beansprouts (I like to reserve a few for the garnish). Cook for a few more minutes.

Turn off the heat and throw in the herbs. I like to serve this in a generous bowl, with lots of the broth, topped with the fried pork, a few more fresh herbs, some of the beansprouts and a couple more slices of fresh red chilli.

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