Spicy Thai Pork Mint Salad
300g ground pork
1/2 tbsp coconut oil
1/2 tsp chilli flakes (start with this, add more to your liking)
2 tsp coconut or palm sugar
2.5 tbsp fish sauce
2.5 tbsp lime juice
2 small shallots, finely chopped
1 handful of cilantro
2-3 stalks spring onion
20 fresh mint leaves or small handful
Prepare the sauce in a small bowl by mixing the fish sauce, lime juice and sugar. Set this aside.
*Optional: this recipe requires dry chilis as opposed to fresh chilis because fresh chilis can make the taste a bit more tangy than roasty. I released some of the heat by grinding the flakes in a mortar.
Finely chop the shallots and cut the spring onion stalks. While a pan is set on medium fire add coconut oil to the pan and then the shallots.
Add the ground pork and cook, making sure to break it up into bits & pieces.
When it’s 90% cooked, add the sauce mixture and let it simmer.
At the last moment, you want to add the spring onions and handful of cilantro (I like to tear it up with my fingers over the pan). Finally add fresh mint leaves to garnish. I added the leaves too early and they started to wilt. Make sure you have fresh leaves to garnish & make it more beautiful :)
Serve on a bed of crisp lettuce to eat as lettuce wraps.