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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

pork noodle broth

Another bowl based wonder for Janaury, this simple pork ball noodle broth is comforting and just the ticket for a cold evening.

pork ball noodle broth

Serves 2

Prep Time: 10 minutes

Cooking Time: 30 minutes 


250g pork mince

1 tablespoon of finely chopped fresh coriander

Half a teaspoon of chilli flakes

1 teaspoon of salt

Half a teaspoon of pepper

1 tablespoon of vegetable oil

1 teaspoon of finely grated ginger

1 garlic clove, finely grated

900ml chicken stock

75g of Udon noodles

4 leaves of pak choi

1 tablespoon of freshly chopped coriander

½ a red chilli, finely sliced

1 lime, halved


  1. Mix the pork mince in a large bowl. Add the finely chopped fresh coriander, chilli flakes, salt and pepper and mix well. Form into small meatballs with your hands and set aside. You should get about eight meatballs.
  1. Heat the oil in a frying pan over a medium to high heat. Cook the meatballs in batches for 4 to 5 minutes each, or until they start to brown. Remove with a slotted spoon and set aside.
  1. Pour the chicken stock into a medium sized saucepan and add the grated ginger and grated garlic. Simmer for 2 minutes. Add the pork meatballs and simmer for 5 minutes, or until the pork balls are cooked through.
  1. Add the noodles and cook for 3 minutes, or according to the packet’s instructions. Add the pak choi for the last minute of cooking.
  1. Divide the noodles between two bowls. Pour the chicken stock over the noodles. Divide the pak choi and pork balls evenly between the bowls. Top with slices of red chilli and serve with a slice of lime.

This recipe first appeared in The Irish Independent on January 7th

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