Oh my gosh, you guys, I am so sorry it’s taken me so long to post! I never intended to just go MIA for the past two weeks but we’ve been traveling to visit both sets of families and just got home yesterday after being gone for 12 days. It was a wonderful crazy trip and I have a whole post on it coming soon. Forgive me?
No lie, this is absolutely the recipe I have cooked the most over the past year. I usually make it once a month and Adam and I both just gobble it up. The original recipes comes from an older issue of Bon Appetit and it’s truly just the best. The flavor combination is very unique and it only takes twenty minutes to make. Trust me, it really does. I know this because I can usually squeeze twenty minutes out of Grayson in the bouncy chair while I cook before he starts to fuss and wants to be picked up. We are definitely in a season of “fast food” and this soup fits the bill!
Prior to making this soup for the first time I had never bought ground pork before! It’s awesome and very affordable. The half pound needed for this recipe only costs a couple bucks and if you have all the other ingredients on hand, which I normally do, it’s a super cheap and delicious weeknight meal.
It seriously tastes like a dish I would rave about at an Asian restaurant! I love how it’s loaded down with protein and greens, too, which makes me feel like I’m being exceptionally healthy. 😉
This soup is definitely more of a winter dish (when kale is in season) but I make it all year especially when I’m feeling under the weather. Today we are all feeling a little down with jetlag and exhaustion after our big trip so I knew it would make a great dinner tonight. I hope you enjoy as much as we do and I promise to be back really soon with a lifestyle post all about our trip!
Spicy Pork and Kale Soup
very slightly adapted from Bon Appetit
1/2 lb ground pork
1 tsp chopped ginger
1/2 tsp whole black peppercorns
1/4 tsp lemon zest
3/4 tsp red pepper flakes
1/2 tsp cumin seeds
2 cloves garlic, minced
1 tsp vegetable oil
4 cups chicken broth
4 scallions, sliced thin
1 large bunch curly kale, roughly chopped
2 tbsp soy sauce
1 tsp fish sauce
8 oz rice noodles
If you have a mortar and pestle use it to smash together the peppercorns and lemon zest. If not, use the back of a knife on a cutting board (carefully). Do the same thing with the cumin seeds. Place the smashed peppercorns, lemon zest, smashed cumin seeds, red pepper flakes, ginger and garlic in a medium size bowl. Mix well then add the ground pork and mix very well to combine the spices with the pork. Set aside.
In a heavy bottomed pot, add the oil and heat over medium high heat. When hot, add the seasoned ground pork. Sprinkle with salt and break up pork with a spoon. Cook for about 5 minutes, until pork is done.
Add the chicken broth to the pot along with the scallions, fish sauce and soy sauce. Bring to a boil then reduce heat and simmer for about 6 minutes to allow the flavors to combine. Add the kale — don’t worry if it seems like a crazy huge amount, it will cook down! — and stir well. Keep simmering for about 10 minutes while you prepare the noodles.
In another pot, cook the rice noodles in boiling salted water. Drain and rinse with cold water. Set aside.
To serve the soup, place some rice noodles at the bottom of bowls. Ladle soup on top. Serve with sriracha if you desire but keep in mind that this soup already has a big kick!