Wholesome Cook
5 Ingredients or less

{5 ingredient} Pork in a ginger and shallot broth

I really like to braise. Beef, lamb, even quail. Sure it takes a while to cook, but all you have to do is basically stick the meat in the oven, and wait. Perfect comfort food for a cold and rainy last day of Summer like we are having today, don’t you think?

The flavours in this one have been inspired by none other than a giant knob of ginger I found sitting in the bottom of the fridge. It lends a warm and slightly spicy flavour to the broth that goes really well with sweet and juicy pork scotch fillets, my favourite cut for braising because it has just the right amount of fat and connective tissues to leave the meat tender and moist. The little boy liked it so much he asked for seconds before he had a chance to finish his first serving. (By the way, you can freeze ginger but it loses some of the flavour so I prefer to use it up when I can.)

Overall it’s a great dish to make on a busy weeknight when homework, housework, lunchbox preparation, general tidying up and washing are all competing for your utmost attention at the very same time you need to cook a meal to feed the troops. Serve with steamed rice or a selection of Asian noodles, it will definitely work a treat.

Serves 4

Pork in a ginger and shallot broth

Try to use free range pork in this dish, because it’s much better for you, and go for a lightly flavoured stock or additive free stock powder – I use Massell chicken style stock, it’s also gluten-free. While I did use a packet of 2 minute noodles to serve alongside the dish, I omitted the spice mix and oils that came with it – they are laden with additives. Add some grated carrot, sliced beans, shallots and broccolini to the noodles for a veg boost.

{Printable recipe}

For the pork and ginger shallot broth:

  • 450g (about 3) pork scotch fillets
  • 3 cups chicken stock
  • 1 cup water
  • 15g knob of fresh ginger, peeled and sliced finely
  • 2 sprigs shallots // spring onions, sliced into 1cm pieces

To serve:

  • noodles of your choice, prepared as directed

Preheat oven to 180C (160C fan forced, 350F, gas mark 4).

To prepare the pork: rinse under cold running water and pat dry with paper towels.

To braise and make the broth: place pork fillets in a small roasting tin. Add stock, water, sliced ginger and shallots. Cover tightly with aluminum foil, place in the oven on the middle shelf and braise for 1.5 hours. Remove from oven and check if the meat is tender – it should be falling apart when pricked with a fork. If it’s still a little tough, re-seal the foil and cook for a further 30 minutes.

To serve: transfer pork and broth into a serving bowl and serve banquet-style with a couple of noodle and maybe a steamed rice option.


Anne S February 29, 2012 at 1:19 pm

I cannot believe something so simple could be so tasty, your photos look really inviting!

Ben February 29, 2012 at 1:20 pm

I’m no little boy but I would happily eat the whole lot by myself, your boy has good taste. Really good that you are introducing your kids to world flavours.

filingawaycupcakes February 29, 2012 at 2:45 pm

Ginger really spices up recipes like this. I have made a less fancy looking version, and it was delicious. I love your pictures, I bet you really enjoyed this tasty looking meal:]

Nami | Just One Cookbook February 29, 2012 at 3:41 pm

So easy to make and looks delicious! Ginger and shallot gives nice flavor to the soup and the meat cooking in the soup sucks all the juice… hmmm very nice. Love the light version of the flavor too. As I get older I’m attracted to more simple dishes. :-)

Bam's Kitchen February 29, 2012 at 3:45 pm

I think this dish would also be great in a crock pot, if I actually owned one of those. Low and slow and lots of time for the flavors to mingle. So how are your cooking classes going? BAM

Wholesome Cook February 29, 2012 at 4:19 pm

I’ve done a few demostrations but at the moment focussing on recipe development and the blog more… plus working on a few other projects. Busybusy.

Bam's Kitchen February 29, 2012 at 5:27 pm

I am sure- busy busy. Maybe we can touch base regarding this later- off line. Take care, BAM

frugalfeeding February 29, 2012 at 9:49 pm

BAM, there’s nothing quite like a giant knob of ginger for culinary inspiration. This sounds awesome :D. I’m sure it tastes absolutely wonderful – lovely recipe :D

Anna @ the shady pine March 1, 2012 at 7:26 am

Fragrant ginger and pork are good partners….love this dish for a mid week meal!

[email protected] March 1, 2012 at 8:08 am

Now if this isn’t a healing and heart warming dish, I don’t know what is.

Courtney March 1, 2012 at 9:39 am

I really like the idea of pork and ginger together. You have such great ideas, Martyna.

Yasmeen @ Wandering Spice March 1, 2012 at 1:11 pm

Beautiful, Martyna. I love braising too, especially in light broths packed with flavor. Perfect way to use up that knob of ginger we always have lying around, too!

Rufus' Food and Spirits Guide March 1, 2012 at 3:21 pm

Simple and fantastic.

Sissi March 1, 2012 at 10:54 pm

A very original and at the same time simple broth! It looks very appetising.

Gaby March 2, 2012 at 2:36 pm

That’s the ultimate comfort food. Perfect for curing a flu, or any other day.

Karen March 4, 2012 at 2:46 am

Ginger adds such a lovely flavor to a broth. I’m sure this was delicious.


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