Spicy Pork & Egg Noodle Broth with Gochujang and Coriander

Prepare Ingredients:

In a bowl combine pork leg steaks and gochujang/vinegar/soy and leave to marinate for 5 minutes. Chop the garlic finely. Finely slice spring onions and coriander - keeping stems and leaves separate (discarding the roots). Trim pak choy and roughly chop stalks and leaves, keeping them separate.

Cook Pork:

Heat a deep sided pan over medium-high heat. Remove the pork from the marinade (reserving remaining marinade for the base later on). Add a small splash of oil to the pan and gently add the pork steaks. Cook for 3-4 minutes on each side or until cooked through. Remove pork from the pan and set aside on a plate, covered with foil to keep warm.

Make Broth:

Add another splash of oil to the the same pan and saute the garlic over low heat for 1 minute. Add the reserved marinade, coriander stems, pak choy stalks, chicken stock concentrate and 3 cups of water. Bring to the boil.

Add Noodles:

Add the noodles to the base and cook for 5-6 minutes until noodles are tender, add pak choy leaves stir through to wilt. Taste and adjust seasoning to suit.

You Plate It:

Slice the pork steaks and pour any meat juices into the soup, they are delicious! Divide the noodles and soup between serving bowls. Top with pork and garnish with spring onions and coriander if desired.