Ingredients | Serves 4

For the Pork:

1 tbsp coconut oil

500G pork mince

2 tsp gochujang paste

1 tablespoon soy sauce

3 cloves garlic, grated

10g ginger, grated

1 tbsp brown sugar 

For the Broth:

3 spring onions, sliced

1 stalk lemongrass, outer skins removed and finely sliced

10g grated ginger

4 garlic cloves, grated

1 tsp gochujang

¼ cup shaoxing wine

1.3L chicken stock

3 tablespoons soy sauce

3 tablespoon rice vinegar

1 tablespoon fish sauce

2 teaspoons sesame oil

1 tbsp honey 

To serve: noodles, greens of choice, crispy chilli oil 

Method

1. Heat the oil in a frying pan or wok over medium-high heat.

2. Add ground pork and cook, breaking it into small pieces, until browned and slightly crispy, about 6 minutes

3. Stir in garlic, ginger, brown sugar and gochujang. Cook for another 2–3 minutes until well combined. Set aside on a bowl/ plate lined with a paper towel. 

4. Add a little coconut oil to the frying pan and reduce heat to low so the crispy bits don't burn. Add the aromats: lemongrass, spring onions, garlic ginger and let these cook for a couple of minutes. Before stirring in the gochujang. 

5. Deglaze the pan with the shaoxing wine making sure to scrape any caremelised bits from the bottom of the pan 

6. Pour in the chicken stock, add soy sauce, fish sauce, rice vinegar, gochujang, sesame oil, and honey

7. Bring to a simmer and let the flavors infuse for about 8 minutes. Taste and adjust seasoning as needed. Remove from the heat and serve in bowls with noodles, vegetables, top with the pork and some extra crispy chilli oil.