Pho

RECIPE FOR 4 SERVINGS:

FOR 1 PORTION: CARBs: 4.75G, FATS: 69.5G, PROTEINS: 43.50G, CALORIES: 818 PREPARATION TIME: 10 MINUTES - COOKING TIME: 1 HOUR AND 30 MNUTES

Ingredients

1kg pork belly

200g konjac noodles

2 medium sized eggs

2 tbsp. olive oil

6 white mushrooms

1000ml of water

1 lime

Spices

1 tsp. ground Himalayan salt

2 tbsp. erythritol

1 tbsp. ground paprika

4 slices of ginger

5 leaves of fresh Thai basil

1 tbsp. fresh coriander

1 tsp. Provencal herbs

2 tsp garlic

Optional: a few slices of red pepper, white vinegar to rince the konjac noodles.

Method

Put the pork belly in a saucepan with 1 tbsp. garlic, 1 tbsp. herbs de Provence, ½ tsp. Himalayan salt, then pour the water and boil for 1 hour over medium heat.

Make sure the water doesn't quite reduce because we're going to use the water as broth for our pho. Once the meat is cooked, remove it from the water.

Broth

Put the sliced mushrooms, the 4 slices of ginger, 3 fresh Thai basil leaves, the tablespoon of fresh coriander in the broth and simmer over low heat for 10 minutes.

Add the konjac noodles which have been rinsed twice with clear water and once with white vinegar.

caramelized pork

In the meantime, in a large skillet over medium heat, put the 2 tbsp of olive oil. When the oil is hot put the pieces of pork belly followed by the other half spoon of Himalayan salt, the paprika powder, the remaining garlic spoon and leave to grill over high heat for 5 minutes, turn the meat so that both sides are lightly toasted.

After 5 minutes, add the 2 tablespoons of erythritol, turn the meat a little and cook for 3 minutes over medium heat.

When the 3 minutes have passed, reduce the heat to low for 8 minutes. Once cooked let cool and cut into cubes.

Eggs

Meanwhile, put the 2 eggs to boil for 8 minutes in water, once cooked, remove them from the water and set aside. Remove the shells from the eggs.

Assembly

In a hollow bowl, put a bit of konjac noodles, add some of the broth followed by caramelized pork cubes.

Cut 1 egg in half and add it to the bowl.

Sprinkle with lime juice.

Add the remaining fresh basil leaves, coriander and a bit of chilli for the bravest.

ADVICE

Erythritol hardens when cold, don't be surprised if your meat hardens a little when cold, once reheated it will soften again.

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