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My take on the lovely Thai combo of highly seasoned pork with lettuce leaves.
Use the freshest, sweetest, crispest lettuce leaves you can find. Serves four
as a light meal or starter.
1 tbsp sunflower oil
2 shallots, finely chopped
300g minced pork
2 cloves garlic, peeled and grated
thumb-sized piece ginger (or galangal), peeled and grated
1 red chilli, deseeded and finely chopped
Juice and finely grated zest of 1 lime
1 tbsp Thai fish sauce
1 tsp sugar
2 little gem lettuce, leaves separated
1 small bunch coriander, picked
About 50g plain, unsalted peanuts, lightly toasted
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 two to three 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.