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Pork meatballs in broth with rice noodles

 

absolutely loved this one so I knew I had to write it down before all information was lost!

This recipe makes 4 serves

 

Broth

 

1 Diakon radish peeled ( leave whole )

4-5 small beef bones or 3 large

1 brown onion cut in half

2 spring onion

Salt and pepper

 

Place the beef bones on a baking tray lined with Alfoil, spray the bones with a small amount of oil and season with salt and pepper. Bake on 200degrees Celsius for 30-45 minutes or until the bones have some nice colour on them. This process adds a tonne of flavor and helps remove some of the fat and impurities but you could just brown the bones in your soup pot if you're time poor.

 

Once the bones are browned discard the Alfoil, and any fat or oil.

Add the bones to a soup pot with the radish, spring onion and brown onion. Cover with water place a lid on top and heat on your stove until the broth is just starting to simmer, now turn down to a low heat so it's barely just simmering and cook away for 3 hours.

Once this is done strain the broth and discard onions and bones. You can slice the Diakon and take the meat off the bones if you wish and add to your soup but in this case I didn't want to add any beef or Diakon to this I just wanted the delicious broth.

Return your strained broth to the stock pot and keep warm until ready to serve then you will need to bring it back to the boil.

 

Broth seasoning!

 

This broth does rely heavily on salt and pepper to season it but it should also be nice, light and tasty.

Season your broth with a good amount of sea salt and freshly cracked black pepper, taste as you go. Alternatively you could let people season their own broth at the table

 

Pork meatballs

 

500g pork mince

1/2 cup panko breadcrumbs

1/2 teaspoon dried chilli flakes optional

Salt and pepper to taste

1 teaspoon garlic salt

1 egg

1 handful roughly chopped fresh basil

2 tablespoons flour

 

To make the meatballs simply mix all the ingredients above together, roll into balls and place onto a tray and pop in the fridge for 30 minutes before frying.

 

Heat up a fry pan to a medium high heat add a little oil then add the meatballs and cook for 10 minutes or until the meatballs are nice and golden. Drain on paper towel and set aside while you prepare the noodles.

You can cook the meatballs ahead of time and just warm In the microwave before serving, they also freeze well.

 

Noodles and garnishes

 

Thin rice noodles enough for 4 serves

Sesame oil

Fresh basil

Fresh chopped spring onion

Fresh red chilli optional ( use a knife to slit the chilli before adding to the broth )

 

Boil the rice noodles as per packet instructions drain off water then pour over a little sesame oil and rub all over the noodles then divide the noodles amongst 4 bowl.

 

Divide the cooked meatballs amongst your 4 bowls and serve on top of the noodles. Ladle over the hot boiling beef and Diakon broth then top with fresh basil, chopped spring onion and chilli.

 

 

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