First, apologies for the somewhat dorky alliterative name of this dish. I was not feeling particularly creative!
I had a piece of pork fillet. I trimmed it off that silvery stuff that is tough even when raw. I then sliced the fillet pretty thinly.
I made up a marinade of fish sauce (for saltiness), soy sauce (also a bit salty), ½ a finely diced jalapeno (for heat), white pepper (also for heat) and a splosh of Chinese cooking wine (for slight acidity). I marinated the pork in the fridge for about 4 hours. Looking back at this marinade I realise that I should have added a touch of sweetness as well for balance.
I fried a cup of orzo (teensy pasta) in a mixture of oil and butter for a couple of minutes and then added my fabulous pork and celery broth.
I then added the pork and some mixed frozen vegetables – used as a last resort because I was out of fresh. I added some fresh herbs from my garden.
Once the orzo was tender I tasted the dish to check whether it needed more salt – the broth has no salt in it. It didn't need more but did need a little kick so I added a teaspoon of sherry vinegar.
This is a very simple dish – what made it taste good, was using a good home made stock (most people would call it a bone broth but somehow I prefer to call it a stock).