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)
- 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.