Ingredients
- 2tbsp sunflower oil
- 1 lemon grass stalk, bashed and finely chopped
- thumb-sized piece fresh ginger, grated
- 2 garlic cloves, crushed
- 1 large red chilli, deseeded and chopped
- 1tbsp sugar
- 500g (1lb 2oz) outdoor-reared British pork mince
- juice 2 limes, plus extra wedges to serve
- 1tbsp Thai fish sauce
- 2tbsp rice wine vinegar
- 4tbsp soy sauce
- handful coriander, bunch spring onions and toasted peanuts, roughly chopped, plus cooked jasmine rice, to serve
Method
Heat the oil, add the lemon grass, ginger, garlic and chilli, and fry for 2 minutes until fragrant. Add the sugar and mince, brown for 2 minutes, then add the lime juice, fish sauce, vinegar and soy with 100ml (4fl oz) cold water. Bring to a simmer; cook for around 5 minutes, until the mince is cooked through.
Stir in the coriander and spring onions, scatter over the peanuts, and serve with jasmine rice and lime wedges.
