Pork with garlic, chilli, coriander and lime

Thai Pork

It’s hard to make pan-fried pork mince look good. But I think that’s its only downside. It’s so tasty, cheap and  you can pick up extra-lean packs, which make you feel pretty saintly.

Having said that, when I whooped “isn’t pork mince great?!” Thomas thought about it quite seriously, and replied “mm…well, it’s not in my top five types of meat.” But I know him well enough, and I recognised his expression of concentration, to know that he was struggling to rank ‘rib eye steak, leg of venison, fillet of beef…’ in his head.

Eating rib eye steak, leg of venison and fillet of beef every night would not only be phenomenally expensive, but would surely encourage the early onset of gout. So, when you’re looking to switch it up, this is a very quick and quite cheap meal which is very easy to scale up if others come over. Enjoyably salty, with some lovely, big flavours. Perfect for a mid-week dinner.

Recipe: Spicy Thai Pork, serves 1 (easily scalable)

75g rice (I used Basmati, but a sticky sushi rice is best for eating with your hands)
Splash of oil
3 cloves of garlic, crushed
3 green chillies, sliced
200g pork mince
1 tbsp of fish sauce
1 tsp of soy sauce

To Serve
Lime, a big wedge
Coriander, roughly chopped
Baby Cos Lettuce, leaves torn off
Optional crispy fried shallots (I have a lovely tub from Longdan Chinese)
Optional peanuts, crushed with a rolling pin
Optional mint, roughly chopped
Optional sesame seeds

1. Cook the rice as per instructions on the packet.
2. Heat the oil in a frying pan, and gently fry the garlic and chillies. Add the pork mince. Use a wooden spoon to roughly break it up pork mince, and move it around the pan, so that it cooks all over.
3. After 3-4 minutes of cooking, add the fish sauce and soy. Stir in the pan for 30 seconds so the meat is coated in the juices.
4. Use a slotted spoon to take the pork from the pan, put in a serving bowl and generously garnish with the coriander/mint/crispy-fried shallots/peanuts/sesame seeds/lime
5. Put the cooked rice in rice bowls, and serve with any other condiments you fancy (I had some leftover Sarah Raven chilli tomato jam – a superb recipe!), and also the lettuce leaves.
6. Use the lettuce leaf as a vehicle. Put in a spoonful of the pork, a spoonful of the rice, and a blob of whatever condiment you fancy into the lettuce leaf, and merrily shovel it into your mouth.

Thai Pork 680pxl

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