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Serves
2-4 (depending what else you eat with it)
Author Notes
I learnt this recipe from a friend - and cook - about ten years ago. I had lived in Thailand for a year and didn't want to return to London without learning my favourite dishes first! —Rachel Walder
Ingredients
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1/8 cup
risotto rice (to make roasted rice)
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300g
tenderloin pork, minced
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1-2
limes
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1/2
knorr stock cube, or a teaspoon of stock granules
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1
spring onion, chopped
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1/2
red onion (or shallots), chopped
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1 handful
each of mint leaves and parsley, chopped
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1 tablespoon
crushed dry chillies
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2 tablespoons
fish sauce
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red chilli, sliced for garnish
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little gem lettuce leaves, to serve
Directions
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Make the roasted rice first. Heat a pan, and pour in the rice. Keep turning and stirring it on a low heat until it turns light brown (in about ten minutes).
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When it’s cool (burning grains are so not fun), crush until fine – a pestle and mortar is good, a hammer or rolling pin would do. I use a coffee bean/spice grinder which makes it reeeeeally easy!
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Chop and slice the onions, herbs and chilli.
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Mince the pork by chopping it really fine, or in the food processor.
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Heat a pan (I just used the same one as the rice had been in) and when hot tip in the minced pork and squeeze over the juice of one lime.
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Keep stirring until the pork is thoroughly cooked which will take 5-10 minutes – but don’t overcook it. Add the stock cube or granules in the last couple of minutes.
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Tip the pork into a bowl and stir in the spring onion, red onion, mint and parsley, and mix together.
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Add the roasted rice powder, dried chillies, lime juice from the remaining 1-2 limes (to taste) and fish sauce and mix again.
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Serve in little gem lettuce ‘cups’ and garnish with red chilli.
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