Wednesday 25 June 2014

Vietnamese style crispy pork

This is originally a recipe from Ainsley Harriott but I've modified the ingredients to suit our own taste.  We love eastern dishes as you can no doubt see, and I also love pepping up dishes with a little extra heat and some lime juice, so be warned, hopefully it isn't too hot for you.


Ingredients
1 tablespoon groundnut oil
1 dessertspoon garlic/ginger paste (you can make your own, but I buy it bottled online)
450g extra lean pork mince
1 red chilli, topped and tailed and finely chopped1 bunch of spring onions, trimmed and chopped into rounds
1 large bunch fresh coriander leaves, chopped finely
1 tablespoon chopped fresh mint
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 limes, 1 zested and juiced, the other cut into quarters
75g dry roasted peanuts
3-4 little gem lettuces

Method
Heat the oil in a frying pan or wok, then add the garlic/ginger paste and cook for 30 seconds, then add the pork mince, mix well and fry over a high heat, moving continually until it's crisp.  Take if off the heat and drain quickly to stop the cooking process.

Add all the other ingredients except half the coriander leaves, the lime quarters and the lettuce and mix it together well.

Arrange the lettuce leaves in a serving dish so they cover the bottom, then spoon the meat mixture to cover the leaves.  Finish with the remaining coriander on top and add the lime quarters around the side.

Serve with rice or bread.

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