Ali Ray’s Crispy Thai-style Pork Salad
If you're pitched up in the UK, head off to the local farm shop, you'll be able to pick up fabulous, high welfare, home-grown pork mince − and probably everything else you need here. You'll be supporting our farmers at the same time.
2 tbs of olive oil
250g of pork mince
3 cloves of garlic, thinly sliced
1 yellow pepper, deseeded and sliced
1 bunch of spring onions, sliced including the green bits
2 tbsp of sweet chilli sauce (OR 1 tsp of chilli paste if you like things hot)
1 tsp cumin seeds
Bunch of fresh coriander
1 teaspoon of sugar
To serve - a bag of salad leaves and 1 sliced cucumber
Heat the oil in a large frying pan until it’s really hot. Add the garlic, cumin seeds and fry for 30 seconds, moving it constantly.
Add the pork mince and a pinch of salt and fry it, breaking the mince up with a spoon or spatula. Fry the pork until it's no longer pink, occasionally pushing it down onto the pan so it gets brown and crispy in parts.
Add the spring onions, yellow pepper and sweet chilli sauce (or hot chilli paste), the juice of one lime, half the chopped coriander, 2 tbs of soy sauce and mix well and fry for another three minutes so that the peppers start to soften.
Divide the salad leaves between two serving bowls and top with the cucumber pieces. Mix a splash of oil, a tsp of soy, a tsp of sugar, the juice of the other lime in a small cup and drizzle over the salad.
Spoon the pork over the top of the leaves and sprinkle with the rest of the fresh coriander leaves.