Pork Pasta with Babygem Lettuce

Product code: PORKPASTA

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.

Makes: enough for 4 people
Prep time: 20 minutes
Cooking time: 15 minutes
Effort: Easy

  • 500g mince pork
  • 200g macaroni or pasta tubes
  • 1 ½ tbs chicken stock powder or 1 ½  cubes of chicken stock
  • 4 garlic cloves, finely chopped
  • 5 tbs vegetable oil
  • 1 large babygem, plucked


  • 2 tbs light soya sauce
  • 1 tsp sugar
  • 1 tbs oyster sauce
  • ¼ tsp white pepper
  • 2 tbs 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 tsp 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 1.5ltrs 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