Fragrant pork broth with kidney and liver

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the pork broth

  • 1kg/2lb 4oz pork bones
  • 1 litre/1¾ pints chicken stock
  • 5cm/2in piece galangal
  • 2 garlic cloves
  • 3 bird’s-eye chillies
  • 1 tbsp Thai fish sauce

For the toppings

  • 200g/7oz daikon, roughly chopped
  • 4 Tenderstem broccoli spears
  • 6 oyster mushrooms
  • 1 thick slice pineapple, diced
  • 2 tbsp vegetable oil
  • 1 pork tenderloin, thinly sliced
  • 1 pork kidney, thinly sliced
  • 1 pigs liver, thinly sliced
  • 5cm/2in piece fresh root ginger, thinly sliced
  • 1 bunch coriander, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp palm sugar
  • 2 limes, juice only
  • 3 spring onions, roughly chopped
  • 1 bunch Thai basil, roughly chopped
  • 1 tsp nam phrick phao