Samlor chrouk

Samlor chrouk

Pork soup

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g pork chops, bones reserved for stock and meat finely chopped
1 teaspoon salt
1 star anise
whole black peppercorns
1 leek, white part only
1 garlic clove
1 tablespoon oil
5 garlic cloves, finely chopped
1 tablespoon fish sauce
1 tablespoon lemon juice
2 teaspoons sugar
1 tablespoon young ginger, finely shredded
2 tablespoons fresh coriander leaves, chopped

Method

  1. To make the stock, put the pork bones into a large saucepan with enough water to cover. Add the salt, star anise, peppercorns, leek and garlic clove and bring to the boil, then reduce the heat to low and simmer for at least 30 minutes. Strain and reserve 1.25 litres stock.
  2. Heat the oil in a large heavy-based saucepan over medium heat. Add the finely chopped garlic and cook until soft. Add the pork and stir-fry for 1 minute, then add the stock, fish sauce, lemon juice, sugar and ginger. Cover and simmer for 30 minutes, or until the pork is cooked. Sprinkle with coriander. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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