An addictive salad from ” Chilli Notes” by Thomasina Miers
Ingredients
- 70 g long-grain white rice
- 1 tsp vegetable oil
- 500 g minced pork
- 300 ml chicken stock
- 3 kaffir lime leaves
- 4 fat sticks lemongrass finely chopped
- 2 tsp Chilli powder or 1 tsp Turkish chilli flakes
- 1 tsp caster sugar
- 3 banana shallots very finely sliced
- Juice of 2-3 limes
- 6 tbsp fish sauce
- a large bunch coriander roots and leaves separated, roots chopped
- a large bunch of mint leaves picked
- 1 large iceberg lettuce or 1 chinese leaf cabbage, leaves separated
- 2 crushed dried chillies to serve
- A bowl of hoisin sauce to serve
Servings:
Instructions
- Heat a small, heavy-bottomed pan and dry-toast the raw rice for a few minutes, stirring until it starts turning pale gold and smelling deliciously biscuity.Grind the rice to a fine powder in a pestle and mortar or spice grinder.
- Heat the oil in a wok over a medium-high heat and add the pork. Stir-fry for a few minutes, breaking it up with a spoon, before adding the stock, lime leaves, lemongrass, chilli, sugar and half the shallots.
- Simmer over a very gentle heat for 10 minutes, breaking up the pork into tiny crumbs. Add the juice of two limes, the fish sauce and the roast rice and stir to combine.
- Cook for a minute or two before tasting. I like to season with a good pinch of salt but it may also need a little more lime juice or fish sauce – adjust the seasoning to your palate. Stir in the rest of the shallots and the coriander roots.
- Serve the pork in the middle of the table in a pretty bowl with bowls of mint and coriander leaves, lettuce, chillies and sauce. Encourage everyone to help themselves to lettuce leaves to make a pork wrap with all the trimmings.
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