Retox, it’s an interesting concept and one that’s dangerous in my view; think about it, an indulgent December followed by an abstemious January makes my body go into shock – and then, once your body has just about adjusted to the age of austerity that is a January detox, it gets shocked again by the sudden onslaught of salt, fat and alcohol. Far safer just forgetting the “detox” in the first place, it can only be bad for your health.
However, if you want to treat yourself, following a period of diet or not, I give you the best, most indulgent, fat and flavour laden meat imaginable – Pork Belly.
- Leftover pork belly
- Pork or chicken stock (or a mixture)
- Spring Onions
- Fish Sauce
- Chilli (or sriracha)
Start by building the broth of your Pho, warm the stock and add sliced ginger and garlic to taste (I like mine aggressively garlicky and gingery) – to save waste and build flavour, I often use the left over gravy as well. Then add sliced chilli (Sriracha works well here too), a healthy glug of fish sauce, a good lot of lime juice and some sugar. Stir and taste, play about with the seasonings ‘till you really like it.