I thought I’d share with you another recipe from my column that I did a couple of months back. This dish has been in my life for a long time and I always make these for many different occasions. I even make them for just a snack, they are that moorish!
So, I think the earliest memory of me having a version of this dish, must have been when I was only about 4 years old. But back then, they would wrap it all up in a large lettuce leaf. It is quite a retro dish for these days but I have come up with a version that I feel never dates or fails.
- Pork mince 35og will make about 12 cups
- Half a green chilli chopped finely
- 4 Spring onions, half of pork mix, half for garnishing
- 1 tsp Chinese five spice blend ( I use Spice Kitchen )
- 1 tbsp of Light soy sauce ( Mine is from Wang Fung Hong in Leicester )
- 2 cloves of garlic finely chopped
- small grating of fresh Ginger (about a small thumbnail amount)
- 2 Little Gem lettuces
- For the garnish: Thinly sliced cucumber
Thinly sliced Spring onionThinly sliced carrot (julienned)Handful of fresh chopped corianderRed chilli chopped finely
- 2 tbsp of Sriracha sauce ( Mine is from Wang Fung Hong)
- 1 tbsp of malt vinegar
- 1 tbsp Tomato ketchup
- 1 tbsp light soy sauce
- sprinkle of chilli flakes ( put more if you want it hotter )
- sprinkle of caster sugar
- In a wok or a frying pan start to fry off the spring onion, garlic, chilli and ginger for only a minute.
- Add your pork mince and stir for a couple of minutes breaking up all clumps of the meat.
- As your pork mince is starting to turn brown, add in your Chinese five spice and again, stir for a couple of minutes
- Add in your soy sauce, stir and when your Pork is cooked, turn your heat down just to keep warm.