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Serves
US | Metric
Ingredients
  • 500 g mince pork
  • 200 g macaroni or pasta tubes
  • 1½ tbsps chicken stock powder or 1 ½ cubes of chicken stock
  • 4 garlic cloves, finely chopped
  • 5 tbsps vegetable oil
  • 1 large babygem, plucked
Marinade:
  • 2 tbsps light soya sauce
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • ¼ tsp white pepper
  • 2 tbsps cornflour
Pork Pasta Broth with Babygem Pork Pasta Broth with Babygem
Pork Pasta Broth with Babygem

This is my comfort food. I am often found cooking this in my pjs in the morning for breakfast! This recipe is good for anytime of the day really and one that is easy to make and provide you with maximum comfort. I have added babygem to the original recipe in MALAYSIA to provide a more balanced dish and the gems really add crunch and sweetness to the dish. 

Prep 20 minutes
Total 30 minutes
  1. Mix pork with the marinade and set aside in fridge overnight or for at least an hour
  2. Meanwhile make the garlic oil. Heat the vegetable oil in a small saucepan. Drop in the chopped garlic. Swirl to distribute. Heat on medium heat and as soon as the garlic begins to brown, turn off the heat and let it sit. Residual heat will continue to cook the garlic. Set aside. It can keep in room temp for 1- 2 weeks
  3. Cook pasta with 1 tsp salt until al dente. Drain and spoon on 2 tsps of garlic oil you made earlier to coat. Set aside
  4. You can make step 1 - 3 in advance. 
  5. When you are ready to eat, heat 1.5 litre of water with the chicken stock powder. Bring to boil
  6. Remove the marinated pork from the fridge and let it stand for 10 mins. 
  7. Using a small teaspoon, scoop a little pork mixture onto your palm and roughly shape into a ball, size of 50p. Drop into the boiling stock. Keep the size consistent so it cooks evenly. 
  8. Repeat until all the mixture has finished. Simmer for 10 minutes.
  9. Add in the cooked pasta. Simmer for another 5 minutes.
  10. Add in the babygem, submerge into the broth. Turn the heat off. 
  11. Serve immediately with a drizzle of garlic oil.


Click here to buy MALAYSIA.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Pork Pasta Broth with Babygem

This is my comfort food. I am often found cooking this in my pjs in the morning for breakfast! This recipe is good for anytime of the day really and one that is easy to make and provide you with maximum comfort. I have added babygem to the original recipe in MALAYSIA to provide a more balanced dish and the gems really add crunch and sweetness to the dish. 

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g mince pork
  • 200 g macaroni or pasta tubes
  • 1½ tbsps chicken stock powder or 1 ½ cubes of chicken stock
  • 4 garlic cloves, finely chopped
  • 5 tbsps vegetable oil
  • 1 large babygem, plucked
Marinade:
  • 2 tbsps light soya sauce
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • ¼ tsp white pepper
  • 2 tbsps cornflour

  1. Mix pork with the marinade and set aside in fridge overnight or for at least an hour
  2. Meanwhile make the garlic oil. Heat the vegetable oil in a small saucepan. Drop in the chopped garlic. Swirl to distribute. Heat on medium heat and as soon as the garlic begins to brown, turn off the heat and let it sit. Residual heat will continue to cook the garlic. Set aside. It can keep in room temp for 1- 2 weeks
  3. Cook pasta with 1 tsp salt until al dente. Drain and spoon on 2 tsps of garlic oil you made earlier to coat. Set aside
  4. You can make step 1 - 3 in advance. 
  5. When you are ready to eat, heat 1.5 litre of water with the chicken stock powder. Bring to boil
  6. Remove the marinated pork from the fridge and let it stand for 10 mins. 
  7. Using a small teaspoon, scoop a little pork mixture onto your palm and roughly shape into a ball, size of 50p. Drop into the boiling stock. Keep the size consistent so it cooks evenly. 
  8. Repeat until all the mixture has finished. Simmer for 10 minutes.
  9. Add in the cooked pasta. Simmer for another 5 minutes.
  10. Add in the babygem, submerge into the broth. Turn the heat off. 
  11. Serve immediately with a drizzle of garlic oil.


Click here to buy MALAYSIA.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.