Pork belly pho recipe

A delicious combo of textures, and an excellent source of protein, this pho has an array of vitamins and minerals as well as prebiotic fibre to help optimise your gut flora

Prep: 10 mins
Cook: 2 hrs
Serves: 4
Pork belly pho recipe

Kate Percy

Published: November 9, 2023 at 1:30 pm

This lip-smacking Pork belly pho recipe featured in an issue where my recipes were themed around good gut health. The idea being to help you eat a good range of prebiotic foods – well, with a little pork belly thrown in for the meat eaters!

Try to eat 30 different plant-based foods a week and you’ll notice an improvement in your general well-being. I hope the knock-on effect will help your training.

The broth is the main event in this pork belly pho recipe, so ensure you use a good quality or homemade stock.

A delicious combo of textures, and an excellent source of protein, this pho has an array of vitamins and minerals as well as prebiotic fibre to help optimise your gut flora.

Ingredients

  • 1 onion, chopped
  • 1 tbsp rapeseed oil
  • 1.5 litres chicken/veg stock
  • 1 tsp five spice
  • 1 cinnamon stick
  • 2 star anise
  • 1 tsp coriander seeds
  • 2 green chillies, split lengthways
  • 2cm fresh ginger, peeled
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • For the rest
  • 500g pork belly slices
  • 2 eggs
  • 5-6 mushrooms, 4 radishes, 4 spring onions, 2 carrots sliced
  • 1 courgette, grated
  • Handful bean sprouts
  • Pack of cooked rice noodles (optional)
  • To serve
  • 2 green chillies
  • 25g fresh coriander
  • 1 lime, in wedges

Methods

  • Step 1

    In a large pan, sauté onion in oil on high heat until browned. Add stock and broth ingredients. Bring to boil, reduce to simmer, cover and cook for 1-2hrs. Strain to remove bits, return to pan.

  • Step 2

    Preheat oven to 220°C/gas mark 8/9. Rub pork belly with salt, pepper and a little oil. Place on a baking tray, bake for 15mins. Reduce to 160°C/gas mark 3/4, cover with foil and bake for 25mins till caramelised.

  • Step 3

    Bring pan of water to boil and boil eggs for 6mins. Cool under water, peel, and cut in half lengthways.

  • Step 4

    Slice pork and add to broth, inc. caramelised bits, mushrooms and simmer for 2-3mins. 

  • Step 5

    Divide out pork slices, vegetables, noodles (if using) and egg in four bowls. Spoon over the broth. Serve with coriander, chilli, and lime.

Kate Percy

Sports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (www.katepercys.com).
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