You don’t have to go big at lunch time.
Ingredients and Method
You don’t have to go big at lunch time.
SERVES 2
Ingredients:
PORK
300 g pork fillet, cut into strips
1/4 C (60 ml) soya sauce
2 t (10 ml) finely grated ginger
1 t (5 ml) sesame oil
SALAD
about 2 butter lettuce
3 spring onions, finely shredded lengthways
1/2 C (125 ml) bean sprouts
1 large carrot, cut into thin strips
A little olive oil for frying
NUOC CHAM DRESSING
(makes 500 ml)
4 red chillies, de-seeded and thinly sliced
2 garlic cloves
4 T (60 ml) castor sugar
1/3 C (80 ml) lime juice (about 3 limes)
3/4 C (185 ml) fish sauce
1/3 C (80 ml) rice vinegar
1 C (250 ml) water
Instructions:
Marinate the pork strips in soya, ginger and sesame oil for at least 30 minutes. While pork is marinating, you can make the dressing: pound chillies and garlic with a pinch of salt, using a pestle and mortar (or a small blender) until a fine paste forms. Add remaining ingredients and stir to blend. Reserve until needed. Gently pull the butter lettuce leaves apart and select a number of the smallish inner leaves — at least 10. Heat oil in a wok or frying pan. Fry pork strips over high heat until done, about 5 minutes.
Don’t overcook the pork; its low-fat content causes it to quickly dry out and become tough. Toss pork with spring onion, bamboo shoots, carrot strips and dressing. Pile into lettuce cups and serve. Alternatively, you can serve the pork mixture and lettuce cups separately, and make the parcels up as you go.
