We are having such a cool Spring, it is so lovely, for a change. Our Spring, usually consists of 2 weeks of gorgeous weather, you know, not too hot and not too cold, just right and then straight into feelin Hot, Hot, Hot!! So it is great to be able to still have some warming dishes for our dinners.
This is another of those torn out recipes that I have had forever in my recipe folder, it is delicious, filling and very nutritious. All the ingredients are simple, but together, they create a nourishing broth bolstered by tasty little morsels of flavoured pork mince and served with just cooked asian greens and rice noodles.
|To a large bowl add the pork mince, 2 of the spring onions, sliced finely, ginger, garlic, lime zest and soy|
|Using your hands, give everything a really good mix until all incorporated. If time allows, let the flavours mingle for 2 hours|
|For the broth-to a large saucepan add the stock, water, coconut milk and Kaffir lime leaves, bring to a gentle simmer|
|Roll little balls of the pork mince and add them to the hot broth, once all the balls are rolled, bring the broth back to the simmer and simmer for 5 to 10 minutes until the pork balls are cooked through.|
|Once back to the simmer add the dark green leaves and simmer for 1 more minute or until Bok Choy is just cooked. Add last remaining, finely chopped, spring onion|