Pork And Lemongrass Hotpot
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Serves4
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Prep 10 minutes
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Cook 1 hour 20 minutes
Ingredient
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2 tablespoons vegetable oil
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800g pork shoulder, skin and excess fat removed, cut into 3cm
pieces
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1 brown onion, chopped
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2 garlic cloves, crushed
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4cm piece fresh ginger, peeled, grated
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1 large red chilli, finely chopped
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¼ cup lemongrass paste
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¼ cup salt-reduced soy sauce
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1 teaspoon Chinese five spice
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1 tablespoon brown sugar
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3 cups salt-reduced beef stock
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150g green beans, trimmed, cut into 2cm lengths
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250g packet dried rice stick noodles
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1 cup bean sprouts
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½ small red capsicum, thinly sliced
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½ cup fresh coriander leaves
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Lime wedges, to serve
Recipe
1. Heat ½ the oil
in a 10-cup-capacity flameproof casserole dish over mediumhigh heat. Cook pork,
in batches, until browned all over. Transfer to a plate.
2. Heat remaining
oil in dish. Add onion, garlic, ginger, chilli and lemongrass paste. Cook,
stirring, for 5 minutes or until onion has softened and mixture is fragrant.
3. Return pork to
pan, stirring to coat. Add soy sauce, Chinese five spice, sugar and stock.
Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Remove
lid. Cook for a further 30 minutes or until sauce has thickened slightly and
pork is tender. Add beans. Cook for 3 minutes or until tender.
4. Meanwhile, bring
a large saucepan of water to the boil over high heat. Cook noodles for 6 to 8
minutes or until tender. Drain. Add noodles to pork mixture, tossing to
combine.
5. Combine bean
sprouts, capsicum and coriander leaves in a small bowl. Divide hotpot among
serving dishes. Top with sprout salad and serve with lime wedges.
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Nutrition: (per serve) 2266kJ; 19.3g fat; 3.8g sat fat; 47.6g
protein; 42.9g carbs; 4.6g fibre; 120mg chol; 1672mg sodium.
Pork And Lemongrass
Hotpot
