Home Lunch

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!
Ginger and lemongrass pork
2
20M

Ingredients

Method

1.

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.

2.

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

3.

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

4.

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

I like to eat this, sans cutlery, by wrapping the pork, plus a few noodles, in a spinach leaf and then happily chomping away.

Note

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