Name: Ginger and lemongrass pork
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 300 pork steaks, cubed; 2 tbsp fresh ginger, grated; 1-2 stems lemongrass, crushed; 1/2 chilli, thinly sliced; 2 tbsp fish sauce; 1 tbsp cooking oil; 1 tsp sesame oil; juice from 1-2 limes; 1/4 tsp black pepper; 4-6 Vietnamese mint leaves; 4-6 large spinach leaves, washed; 50 g rice vermicelli, soaked; 1 fresh lime, to serve

Ginger and lemongrass pork

A quick stir-fry such as this is perfect for health and happiness – it’s full of pingy flavours and will transport your taste buds to Vietnam!

Ingredients

300 pork steaks, cubed

2 tbsp fresh ginger, grated

1-2 stems lemongrass, crushed

1/2 chilli, thinly sliced

2 tbsp fish sauce

1 tbsp cooking oil

1 tsp sesame oil

juice from 1-2 limes

1/4 tsp black pepper

4-6 Vietnamese mint leaves

4-6 large spinach leaves, washed

50 g rice vermicelli, soaked

1 fresh lime, to serve

Method

In a bowl, mix the pork with all of the ingredients except the spinach, vermicelli and limes. Leave to sit for 15 minutes (or a few hours, or overnight) so the flavours infuse the pork.

Pour boiling water over the rice vermicelli and leave to sit for 15 minutes. Drain and squeeze out excess moisture.

Get a pan or wok nice and hot, then (stir-fry the pork mix) for 10-12 minutes until cooked.

Serve the pork with noodles, spinach leaves and some lime.