Title: Hfw Spicy Pork On Little Gems
Categories: Pork, Thai
Yield: 4 Servings
1 tb Sunflower oil
2 Shallots; finely chopped
300 g Minced pork
2 cl Garlic; peeled and grated
1 Ginger or galangal piece
-(thumb-sized); peeled and
-grated
1 Red chilli; deseeded and
-finely chopped
1 Lime; juice and finely
-grated zest of
1 tb Thai fish sauce
1 ts Sugar
2 Little gem lettuce leaves;
-separated
1 bn Coriander; picked
50 g Unsalted peanuts; lightly
-toasted
My take on the lovely Thai combo of highly seasoned pork with lettuce
leaves. Use the freshest, sweetest, crispest lettuce leaves you can
find.
Heat the oil in a wok or large frying pan over a medium heat, and fry
the shallots gently for five minutes. Add the pork, turn up the heat
and cook for five to 10 minutes, breaking up the meat with a spatula.
Stop when the pork is cooked and taking on some colour, and any
liquid it releases has been driven off.
Turn down the heat a little and add the garlic, ginger, chilli, lime
zest, fish sauce, and sugar. Cook, stirring, for 2 to 3 minutes, take
off the heat and add a good squeeze of lime juice. Taste and add more
fish sauce or lime juice if you like. Tip the pork into a bowl and
take it (hot or at room temperature) to the table with the lettuce,
coriander, and peanuts alongside. To eat, spoon some pork on to a
lettuce leaf, scatter with a few peanuts and coriander leaves, roll
up and tuck in.
