Make it Scotch

Samurai Soup

  • Prep 15 mins
  • Cook 30 mins
  • Serve

Ingredients

Cooking Method

Cooking Method

  • 1
    Preheat oven to 190°C. Mix hoisin sauce, vegetable oil, five spice powder and chilli flakes in a small bowl. Trim the pork fillet to remove any excess fat and cover all over with the sauce. Leave to marinade at room temperature for around 15 minutes in a baking tray.
  • 2
    Cover the baking tray with tin foil and place the pork into a hot oven. Cook for approx. 15 minutes. Remove from oven and drizzle the pork with honey and allow to rest for at least 10 minutes.
  • 3
    Meanwhile, cook the noodles in a large pan of boiling water as per instructions on the packet. Once cooked drain in a sieve and rinse under the cold tap to refresh, then place to one side until ready to use.
  • 4
    Heat the chicken stock in a pan. Once piping hot add fish sauce, soy sauce, the juice of a lime, pak choi leaves and root ginger. As soon as the pak choi leaves begin to wilt remove from the heat.
  • 5
    Slice the pork fillet into thin slices; rub the slices in the juices from the baking tray to soak up all the flavour.
  • 6
    To serve place a handful of cooked noodles at the bottom of a big bowl, top with some soup then finish off with slices of pork sprinkled with sesame seeds and fresh chopped coriander. Serve with a wedge of lime, chopsticks and a spoon.
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