Asian Pork In Lettuce Leaves Recipe
Ingredients
| Garlic | 2 Clove (5gm), finely chopped | |
| Ground black pepper | 1/2 Teaspoon | |
| Juice and zest of 1 lime | ||
| 2 tablespoons chopped coriander leaves | ||
| 1 tablespoon groundnut or sunflower oil | ||
| 225 g lean minced pork | ||
| Unsalted peanuts | 1 Tablespoon, chopped | |
| 2 tablespoons chopped tinned bamboo shoots | ||
| Fish sauce | 1 Tablespoon, reduced | |
| Runny honey | 1 Teaspoon | |
| 1 bird's eye chilli, finely chopped | ||
| Shallots | 2 , thinly sliced | |
| 2 large oranges, segmented | ||
| Mint | 2 Tablespoon, chopped | |
| 2 little gem lettuces, separated into leaves | ||
Directions
Heat a large frying pan or wok.
Mix together the garlic, pepper, lime juice and zest and half of the coriander in a bowl.
Add the oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds.
Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince with a wooden spoon as it cooks.
Add the peanuts, bamboo shoots, fish sauce or soy sauce, honey and chilli to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated, stirring occasionally.
Season to taste.
Place the shallots in a bowl with the orange segments and a heaped teaspoon each of the mint and remaining 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.
Place a little of the orange salad on top of each pork parcel and eat immediately.
Mix together the garlic, pepper, lime juice and zest and half of the coriander in a bowl.
Add the oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds.
Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince with a wooden spoon as it cooks.
Add the peanuts, bamboo shoots, fish sauce or soy sauce, honey and chilli to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated, stirring occasionally.
Season to taste.
Place the shallots in a bowl with the orange segments and a heaped teaspoon each of the mint and remaining 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.
Place a little of the orange salad on top of each pork parcel and eat immediately.
Chef
