Vietnamese caramelised pork

Name: Vietnamese caramelised pork
Cook time: 25 min
Yield: 4

with lime and ginger noodle salad

Ready in around 25 mins

RECIPE FACT:

Lemongrass oil is also known as Cochin oil in world trade, since 90% of it is shipped from the port of Cochin, also known as Kochi (Kerala/ India).

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PAD THAI NOODLES AND VEGETABLES:
Place the pad Thai rice noodles into a heat-proof bowl, pour over boiling water from the kettle until just covered then leave to sit for 2-3 mins. Gently stir with a fork to separate, then drain.
2. TO PREPARE THE SALAD:
Remove the mint leaves, discarding the stalks. Roughly chop the mint with the coriander, including the stalks and set aside. Peel and grate the carrots then add to a bowl. Roughly chop the baby cos leaves and add to the bowl. Add the sliced red cabbage and set aside.
3. TO COOK THE PORK:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the premium pork mince and cook for 2-3 mins, breaking up any large clumps of meat with a wooden spoon. Add the lemongrass sauce and cook for a further 4-5 mins until the pork is caramelised and a little crispy.
4. TO FINISH THE SALAD:
Add the pad Thai noodles to the salad bowl then pour in the lime ginger dressing and toss to combine.
TO SERVE:
Spoon the noodle salad into bowls and top with caramelised pork. Sprinkle with mint, coriander and peanuts and sesame seeds.