Ingredients

The following ingredients have 4 Servings
  • 4 x 150g pork loin medallions
  • 2 tbs char siu sauce (Chinese barbecue sauce - see notes)
  • 2 tbs peanut oil
  • 1/2 bunch spring onion, pale part thinly sliced, dark green part shredded
  • 2 garlic cloves, finely chopped
  • 2cm piece ginger, finely chopped
  • 1L (4 cups) Massel Chicken Style Liquid Stock
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 180g ramen noodles
  • 2 baby bok choy, quartered lengthways
  • 1 long red chilli (optional), thinly sliced

Instruction

  • Brush the pork with char siu sauce and set aside to marinate for at least 15 minutes.
  • Meanwhile, heat 1 tbs peanut oil in a large saucepan over medium heat. Add the sliced spring onion, garlic and ginger, then cook for 2-3 minutes until fragrant.
  • Add the stock, soy and fish sauces, and 3 cups (750ml) water. Bring to a simmer, then add the noodles and bok choy. Cook for a further 3-4 minutes until tender. Remove from heat. Cover and keep warm.
  • Heat remaining 1 tbs peanut oil in a frypan over high heat. Add pork and cook for 3-4 minutes each side until caramelised and cooked through. Remove from pan and rest for 2 minutes, then thinly slice.
  • Divide soup among bowls, top with pork, then garnish with shredded spring onion and chilli, if using.