Lemongrass & Pork Belly Soup with Dandelion Greens

Hey guys, this week I got my paws on some fresh lemongrass stalks, so I decided to make something Thai inspired.

lemongrass pork belly soup

This is directly influenced by tom gai soup. A good helping of lemongrass, ginger and coconut. Instead of chicken, I tried pork belly, with some great results. this recipe is a one pot dish – set it and forget it for an hour, and return to a flavourful, comforting winter soup.

Serves 2.

You will need:

  • 1lb fresh pork belly, cubed small (1cm)
  • 2 stalks lemongrass, bruised and chopped into small rounds (remove outside leaves, don’t use dried up bits. Use the tender parts inside)
  • 2T ginger powder or minced fresh ginger
  • 2T garlic powder or minced garlic
  • 1 can full cream/fat coconut milk
  • Salt & pepper
  • 4t fish sauce
  • 1 large bunch dandelion greens or watercress

Step one:

Quickly brown the pork cubes in the soup pot. It will likely stick to the bottom a bit, so use a bit of water to deglaze.

Add the other ingredients except the greens, plus roughly 2-3c of water, or enough to cover everything. Simmer on medium-high for an hour, stirring occasionally to prevent sticking. Add the greens 20 mins before serving.



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