Pork & Udon Noodle Soup

I’m not going to lie – this recipe was the result of a rainy, cold day and me needing and craving a satisfying but light soup to warm me up. Since I had some leftover Chinese BBQ Pork in the fridge and am currently addicted to Udon noodles, this soup was a natural choice. I hadn’t made this version before but being a lover of Pho I used that as inspiration and simply used what I had in the house. Even better I had homemade chicken stock in the freezer just waiting to be used in a dish just like this. I have to admit there is something really satisfying about using what you have and creating exactly what you were craving. This soup took no time to make at all and was absolutely perfect….The perfect pick-me-up for a rainy, cold September day.

Serves 2 generously (easily doubled)

750ml chicken stock (homemade or the best quality you can get)

1 clove of garlic, thinly sliced

3 slices of ginger

1 star anise

1 red chilli, sliced (remove the seeds for less heat)

2 or 3 lime leaves (fresh if possible but dried is fine)

1tsp fish sauce (or to taste)

½ lime

200g packet of udon noodles

Leftover pork, shredded (or other meat of your choice) – as much as you have or want in your soup

Handful of sugar snap peas (approx. 100g), cut in half diagonally

Sprinkling of fresh coriander (optional)

Put the stock into a medium sized pan then add the garlic, ginger, star anise, red chilli, lime leaves, fish stock and a good squeeze of lime juice. Bring it to a boil then leave to gently simmer for about 5-10 minutes to let the flavours infuse the stock (you can leave it for longer if you like, it’s more about how much time you have, just don’t let it reduce too much).

Add the udon noodles and cook for a couple of minutes (or according to the time on the packet). For the last minute add the pork and the sugar snap peas and cook just long enough to warm the pork and slightly soften the peas. Taste to check the balance of flavours and adjust if necessary adding more lime or fish sauce as needed, then ladle into deep bowls and serve at once. Chop sticks are optional but they are perfect for slurping up the noodles!

Pulled Pork

One of my sister's (and her husbands) absolutely favourite things that she tried during her year in Canada was a Pulled Pork Sandwich! I have to say I can't blame her as you can't go wrong with the combination of succulent slowly cooked pork shredded into pieces then mixed with a delicious tangy barbecue sauce. Add it to a roll then top with some crunchy coleslaw and you have the most amazing meal!

Since she loves it so much I had to include it in our Harry Potter Grand Feast for her Hen Party which was a feast made up of some of her favourite dishes along with some slightly more whimsical HP inspired dishes (which will follow over the next few weeks!). For the party I made individual small rolls rather than the full ones pictured here as there was so much other food, it seemed right to keep things bite-sized!

The inspiration for this recipe came from Verses from my Kitchen which in turn came from Trish Magwood's book “My Mother's Kitchen”. I changed a few things to better suit our tastes and toned down the spice a little for Wee One (feel free to up it if you prefer more of a kick) and I love how it tastes. I also cook mine in the oven since I don't have a slow cooker but you could easily cook it in a slow cooker if you have one. Either way you will end up with the juiciest most succulent pork that is impossible not to pick away at as you are getting everything together!! The recipe for the sauce makes more than you will need but since I like a lot of sauce I tend to just serve some extra on the side for those that want it. Final note: for a crowd double the recipe for the pork but keep the sauce the same – you just won't have any extra!

Lauren this one is for you and Billy – now you can start using some of your beautiful new wedding gifts and enjoy some Pulled Pork back in Scotland!