ASIAN PORK IN LETTUCE LEAVES
(Serves 4)
4 garlic cloves, finely chopped
Half tsp salt
1 heaped tsp ground black pepper
2 tbsp fresh lime juice
4 tbsp chopped fresh coriander
450g/1lb lean minced pork
4 tbsp chopped bamboo shoots
3 - 4 tbsp Thai fish sauce (nam pla) or light soy sauce
2 birds' eye chillies, finely chopped (optional HOT)
3 shallots, thinly sliced
2 large oranges, segmented
2 tbsp each chopped fresh mint
4 little Gem lettuces, separated into leaves
Heat a large frying pan or wok. Mix together the garlic, salt, pepper, lime juice and half of the coriander in a small bowl. Tip the garlic mixture into a pan and spray well with Fry light and stir-fry for 30 seconds, add in some lemon juice if it’s too dry then add the shallots and stir fry until starting to brown then add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince as it cooks with a wooden spoon.
Add the bamboo shoots, fish sauce or soy, and chillies to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated.
Place the remaining shallot in a bowl with the orange segments and a heaped teaspoon each of mint and coriander. Mix until well combined and pile into the middle of a large plate or platter. Stir in the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad. Serve at once.
(Serves 4)
4 garlic cloves, finely chopped
Half tsp salt
1 heaped tsp ground black pepper
2 tbsp fresh lime juice
4 tbsp chopped fresh coriander
450g/1lb lean minced pork
4 tbsp chopped bamboo shoots
3 - 4 tbsp Thai fish sauce (nam pla) or light soy sauce
2 birds' eye chillies, finely chopped (optional HOT)
3 shallots, thinly sliced
2 large oranges, segmented
2 tbsp each chopped fresh mint
4 little Gem lettuces, separated into leaves
Heat a large frying pan or wok. Mix together the garlic, salt, pepper, lime juice and half of the coriander in a small bowl. Tip the garlic mixture into a pan and spray well with Fry light and stir-fry for 30 seconds, add in some lemon juice if it’s too dry then add the shallots and stir fry until starting to brown then add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince as it cooks with a wooden spoon.
Add the bamboo shoots, fish sauce or soy, and chillies to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated.
Place the remaining shallot in a bowl with the orange segments and a heaped teaspoon each of mint and coriander. Mix until well combined and pile into the middle of a large plate or platter. Stir in the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad. Serve at once.
No comments:
Post a Comment