- 1 tablespoon sunflower oil
- 500g diced pork, cut into 1cm pieces
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 2 tablespoons palm sugar, grated
- 2 small red chillies, seeded, finely chopped
- 2 teaspoons fish sauce
- 1 tablespoon white vinegar
- 2 tablespoons dark soy sauce
- 1 tablespoon desiccated coconut
- 2 teaspoons lime juice
- 16 large baby spinach leaves
- 1 eschalot, finely chopped
- 2 tablespoons peanuts, salted, roasted, finely chopped
- 1/4 cup fresh mint leaves
- Lime wedges, to serve
- Red chilli, extra sliced, to serve
- Step 1Heat 1/2 the oil in a medium saucepan over medium-high heat. Cook pork, in batches, for 4 minutes or until browned all over. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant. Return pork to pan. Add sugar, chilli, fish sauce, vinegar and soy sauce. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes.
- Step 3Remove lid. Add coconut. Season with salt and pepper. Simmer, uncovered, for 30 minutes or until pork is tender and most of the liquid is absorbed. Crush pork with a fork to shred slightly. Stir in lime juice.
- Step 4Serve pork on spinach leaves, topped with eschalot, peanuts, mint, lime and extra chilli.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas