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Receta Asian Pork In Lettuce Leaves

by Global Cookbook

Ingredientes

4 x Garlic cloves, finely minced 1/2 tsp Salt 1 x Heaped tsp grnd black pepper 2 Tbsp. Fresh lime juice 4 Tbsp. Minced fresh coriander Groundnut or possibly sunflower oil, for frying 450 gm Lean chopped pork 4 Tbsp. Minced peanuts 4 Tbsp. Minced bamboo shoots

3 Tbsp. Thai fish sauce, (nam pla) or possibly light (3 to 4) soy sauce 2 Tbsp. Runny honey 2 x Birds eye chillies, finely minced 3 x Shallots, thinly sliced 2 lrg Oranges, segmented 2 Tbsp. Minced fresh mint 4 x Little Gem lettuces, separated into leaves

Direcciones

1. 1 Heat a large frying pan or possibly wok. Mix together the garlic, salt, pepper, lime juice and half the coriander in a small bowl. Add in 2 tbsp oil to the pan, tip in the garlic mix and stir-fry for 30 seconds.
2. 2 Add in the pork and stir-fry for 8-10 min till well browned, breaking up the mince as it cooks with a wooden spoon.
3. 3 Heat at least 5cm/2" oil to 375F/190C in a pan or possibly deep-fat fryer.
4. Add in the peanuts, bamboo shoots, fish sauce or possibly soy, honey and chillies to the pork mix and cook for another five min or possibly till the liquid has almost completely evaporated.
5. 4 Add in two of the shallots to the heated oil and deep-fry for 30 seconds or possibly so till crispy. Remove with a slotted spoon and drain well on kitchen paper.
6. 5 Place the remaining shallot in a bowl with the orange segments and a heaped tsp. each of mint and coriander. Mix till well combined and pile into the middle of a large plate or possibly platter.
7. 6 Stir the remaining mint and coriander into the pork mix and use to fill the lettuce leaves, arranging them around the orange salad.
8. Scatter over the crispy shallots and serve at once.

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