Pork and choko consommé

Pork and choko consommé

Kaeng jut mu choko

By
From
South East Asian Food
Serves
4-6

Ingredients

Quantity Ingredient
4 medium garlic cloves
2 coriander roots, chopped
1/3 teaspoon white peppercorns, ground
250g lean pork, cut into thin slices about 5 x 1 cm
1 tablespoon vegetable oil
1.25 litres stock, (pork bone preferably or light chicken stock)
250g choko or sponge gourd or any other green gourd or cucumber, peeled, cored and cut into 2 cm cubes
2 tablespoons fish sauce, or to taste
chopped green leaves of spring onion, for garnish

Method

  1. Slice the garlic and the coriander root and mash together with the pepper to a paste. Put in the meat slices and mix thoroughly. Heat the oil in a saucepan, add the meat and stir-fry until the meat changes colour and the spices smell cooked. Add the stock and bring to the boil. Add the choko and fish sauce to taste and simmer until the vegetable is cooked. Put into a bowl and garnish with chopped spring onion leaves.
Tags:
SBS
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