Pork Dip

Photo: flickr user pelican

Ingredients

thai

180 grams finely minced pork

2 tablespoons peanut or vegetable oi1

teaspoon mashed garlic

teaspoon finely chopped lemon grass root (see note)

1 teasoon hot chillio sauce

2 tablespoons smooth peanut butter

1 cup coconut cream

tablespoon fish sauce

teaspoon brown sugar

2 teaspoons chopped coriander (optional)

1 pkt small plain japanese rice crackers

Preparation

Cook pork in oil until well coloured add garlic and lemon grass and cook another 12 minutes.

Add the chilli sauce peanut butter coconut cream fish sauce and brown sugar and cook until the dip has thickened.

Add coriander if used.

Spoon the hot sauce into 2 small bowls and place each in the centre of a plate surrounded by the crackers.

Serve hot.

Can be made a day in advance reheat gently.

Note. Use only the pale green tightly packed bulb/root section of lemon grass. The papery upper green leaves can be used to brew citronella tea reputed to have cooling refreshing and relaxing properties. Pork Dip can also be served with fresh vegetable sticks try carrots cauliflower red or green capsicum. Chicken or beef mince can replace the pork mince if preferred.

Serves 4