Serves 4
1 pint bone broth (or the ‘bag juice’ from a sous vide cooked joint).
1 pint water
50g coconut oil
tablespoon of toasted sesame oil
tablespoon of soy sauce or Braggs aminos
1 lime
1 teaspoon of korean fermented red pepper paste
1 teaspoon chines five spice
2 fat cloves garlic
thumb of grated ginger
2 inch piece of leek, finely slice
As much broccoli or cabbage as you fancy eating.
1 courgette (zucchini) made into noodles. (aka zoodles)
Stalk of lemongrass
Serve with whatever meat of fish you would like to put in it.
Method:
Fry the leek, garlic, ginger, 5 spice, pepper paste and greens in the coconut oil until soft.
Once they are, add the stock, the lemongrass stalk and the water and bring to the boil. Add the soy and the sesame oil. (break or cut the lemongrass into chunks).
Serve with your protein popped in at the last minute and squeeze a wedge of lime over it.
Notes: I made this as a second day dish with a joint of pork belly and I used the ‘bag juice’ for my broth but any good stock will do. I had it for last night’s dinner with a slice of fried pork belly on the top. I used the portion I had leftover today with some butterfly king prawns which I fried in sesame oil. But this would be a great way to use up any leftover meat - or you could poach some white fish in for a couple of minutes. I make variations on this all the time and it’s a firm favourite at home.