Ingredients

Method

• 6 cups chicken stock
• 1–2 T soya sauce
• 1 x 5 cm ginger, thinly sliced
• 6 cups chicken stock
• 2 cloves garlic, thinly sliced
• 1 chilli, thinly sliced
• 400 g pork fillet
• 1 T olive oil
• Handfuls baby spinach, washed

Method

Ingredients

Place the chicken stock in a saucepan over a medium to low heat. Add the soya sauce, ginger, garlic and fresh chilli. Simmer gently for 5 to 10 minutes.

Place a pan over a medium to high heat and rub the pork fillet with olive oil. Sear on both sides for 4 minutes, or until cooked to your liking.

Remove from the heat and slice, then add to the broth, along with handfuls of washed baby spinach.