4 pork medallions, 350 g (11½ oz) in total
1 red onion, thinly sliced
2.5 cm (1 inch) piece of fresh root ginger, peeled and thinly sliced
1 garlic clove, thinly sliced
small handful of coriander leaves
4 teaspoon crushed dried red chillies
2 small star anise
1 teaspoon Thai fish sauce
2 teaspoons tomato purée
4 teaspoons dark soy sauce
350 ml (12 fl oz) hot chicken stock
200 g (7 oz) pak choi, thickly sliced
100 g (3½ oz) asparagus tips
250 g (8 oz) dried egg noodles


1.Preheat the slow cooker if necessary. Place the pork medallions in the slow cooker pot in a single layer and scatter with the onion, ginger and garlic.
2.Sprinkle half the coriander leaves on top. Stir the chillies, star anise, fish sauce, tomato purée and soy sauce into the hot chicken stock, then pour over the pork.
3.Cover and cook on low for 6-7 hours until the pork is tender.
4.Add the pak choi and asparagus to the pot, cover and cook on high for 15 minutes until the vegetables are just tender and still bright green.
5.Meanwhile, cook the egg noodles according to the packet instructions.
6.Drain and divide between 4 bowls, top with the pork and vegetables, then spoon over the broth and serve garnished with the remaining coriander.
7.FOR ORIENTAL PORK WITH MIXED VEGETABLES, follow the recipe above, adding 300 g (10 oz) ready-prepared mixed stir-fry vegetables instead of the pak choi and asparagus.

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