All posts tagged: Thai pork

Thai Red Roast Pork Noodle Soup

Noodle Soup with Thai Red Roast Pork

The weather in Sydney this weekend has been awful with very high winds and torrential rain. It feels like winter has really arrived. Of course this  is perfect weather for heart warming soups, roast and casseroles. What a great excuse for comfort food! This soup is a perfect antidote to winter blues and just as good in summer as it has a light chicken stock base. You can really season this to your taste and leave out the fresh chillies if you prefer a less spicy option. You will need Thai Red Roast Pork for this recipe which will extend your preparation time if you are making yourself and not “cheating” and buying it at your closest Chinese BBQ store. Same goes for the chicken stock – of course homemade is always nicer but if you don’t have time or any frozen in the fridge then store bought is fine. It is good to fry the finely chopped garlic to  a crisp; and also roast and crush the peanuts, so that is out of the way …

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Thai Red Roast Pork

This is a succulent roast pork recipe that is so easy to make. As well as being delicious thinly sliced and accompanied with cucumbers as a centrepiece of a Thai meal, the leftovers are delicious in Thai Pork Noodle Soup. If you can’t be bothered making it, of course you can buy red roast pork readymade from your local Chinatown. Prep time: 5 minutes Marinate: minimum 2 hours or overnight Cooking time: 50 minutes Ingredients: 1 kg of pork loin fillets 1/2 teaspoon red food colouring 1/4 cup of water 1 tablespoon each of fish sauce, hoisin sauce, light soy sauce, Chinese cooking wine or sherry 1 tablespoon sugar 1 tablespoon freshly grated ginger 3 cloves garlic crushed 1/2 teaspoon five spice powder 2 star anise crushed 1 tablespoon sesame oil Coriander to garnish Method Put all ingredients except pork, water and red food colouring in a blender and blend until a smooth paste form Mix red food colouring and water in steel or ceramic bowl Add pork and using gloves massage food colouring, then …

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