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!
- 20 mins preparation plus marinating time
- Serves 2
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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
- 1In 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.
- 2Pour boiling water over the rice vermicelli and leave to sit for 15 minutes. Drain and squeeze out excess moisture.
- 3Get a pan or wok nice and hot, then stir-fry the pork mix for 10-12 minutes until cooked.
- 4Serve the pork with noodles, spinach leaves and some lime.
Notes
I like to eat this, sans cutlery, by wrapping the pork, plus a few noodles, in a spinach leaf and then happily chomping away.
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