Head on a short journey into Thailand with this dish. It’s origin is the north-eastern part of Thailand and is actually a salad!

The original recipe calls for mint leaves and lime juice. Another popular Thai Mince Pork dish (Pad Kra Pao) uses holy basil or Thai basil. I have instead used a local vegetable, Kang Kong or water spinach or swamp cabbage or it’s proper name ipomoea aquatica which is readily available in South East Asia.

Ingredients: serves 2

250g pork mince

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 stalk coriander (root and leaves chopped)

1/2 teaspoon sugar

1 bunch water spinach leaves only (substitute with Thai basil or spinach)

3 shallots

Method:

• Mix the mince, fish & oyster sauce, chopped coriander and sugar together. Leave to marinade for 15 minutes.
• Slice shallots and fry in some oil till fragrant or translucent.
• Add in the mince mixture and fry till it is cooked. Break apart the mince during cooking so it separates and does not lump together.
• Add the water spinach. This cooks very quickly, so a quick stir will cook the vegetables.
• Serve with white rice.