Japanese-style broth with smoked pork and sansho

Japanese-style broth with smoked pork and sansho

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  • 6 to 8
  • Easy
  • 10 minutes
  • 3 hours
  • Glen Carlou Pinot Noir 2005


  • 1.5 kg smoked pork roast
  • 8 cups cold water
  • 2 t sansho or Szechwan pepper
  • 1 onion, peeled
  • 1 carrot, whole
  • 4 star anise
  • 100 g chanterelle mushrooms
  • 200 g shiitake mushrooms
  • 2 T soy sauce
  • 1 t sesame oil
  • 1 T sake, optional
  • 1 bunch baby spinach
  • 2 baby leeks, julienne
  • 200 g ready rice noodles or soba noodles

Cooking Instructions

Preheat the oven to180°C.

Place the pork, water, pepper, onion, carrot and star anise in a casserole dish with a lid. Cook until the pork starts to soften. Add more water if necessary during the cooking process. (Half the pork must be covered with liquid.)

Remove from the oven, discard the onion and carrot, and remove the netting from the roast. Place back in the pot and add all the remaining ingredients. Place on the stove or back into the oven to heat through. Serve warm in bowls.

Per serving: 1724.4kJ, 26.9g protein, 18.5g fat, 33.8g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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