Autumn is finally here but the weather still thinks that it should be Summer. Personally I am looking forward to cooler days when you can put a pot of soup on to warm you up, or a delicious slow cooked pull apart Meat dish that scents the whole house with it's seductive aromas.
In the meantime I have to be content with quick cooking soups that do not heat up the house. After I photographed this dish I reasoned that the picture looks like something a teenager would concoct after a long day of study with 2 minute noodles. However, I assure you that this was not the case.
To complete the meal we had some freshly picked Dragonfruit (Pitaya) that grows rampantly along one side fence. Prior to this year our Dragonfruit have always ripened in January, these ones are a bonus.There were a few ants running on the outside of the uncut fruit, these dispersed when I shook the Pitaya gently, but the small black seeds swam like running ants before my eyes, it was quite disconcerting.
Asian Pork and Noodle Soup
1 1/2 cup light soy sauce
1 green shallot finely sliced
2 tablespoon brown sugar
1 tablespoon chopped ginger (2cm knob)
1 clove chopped garlic
2 star anise
1 stick cinnamon
1 teaspoon ground cumin
1 teaspoon five spice
700g pork shoulder, loin, scotch fillet or pork belly chopped into 2cm cubes
1 bok choy or 1 bunch gai larn
2 dried whole chillies
1 packet thin hokkein noodles
Bring the stock ingredients to a boil then reduce to a simmer and add the chopped pork, cover and cook for 1 hour, testing for tenderness. Add the bok choy and chillies then simmer for another 5 minutes.
In a separate bowl prepare noodles as per packet instructions.
Place noodles into serving bowls, add 1 or 2 boiled egg halves and pour over the soup.
I had some oven baked pork crackling so added that as well.
Have you ever eaten Dragonfruit? Do you like It?
It seems to be an unknown fruit outside of Asia.
Buon appetito, enjoy Merryn xx