Ingredients
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1.5 pounds (680 grams) ground/minced pork
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3 lemongrass stalks
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2 tablespoons vegetable oil
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1 ½ tablespoons light brown sugar
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1 medium red onion, finely chopped
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1 good size handful of cilantro (coriander), just the leaves and a few whole sprigs for garnish
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3 bunches of baby gems or romaine leaves, cleaned, and leaves separated
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1 lime, cut in wheels for garnish
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Lime chili dressing
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6 tablespoons lime juice
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1 ½ tablespoons fish sauce (or to taste)
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1 ½ tablespoons light brown sugar
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2 medium garlic cloves, finely chopped
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1 red chili, seeds removed, finely chopped
Directions
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1
Done
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dressingIn a bowl mix the lime juice, fish sauce, sugar and add garlic and red chili. Stir until the sugar dissolves, about 3 minutes and set aside, or store in refrigerator for one day until you need it. |
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2
Done
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porkRemove the tough outer layers of the lemongrass until you have the tender pale heart. Cut off and discard the green tops and trim about 1-inch (2 cm) off the base, finely chop the remainder of the lemongrass. |
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3
Done
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Heat the oil in a large work. |
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4
Done
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When oil is hot, add the ground/minced pork and cook quickly until brown and crispy, you want to break it up as you go along. |
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5
Done
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Add the lemongrass and cook for 2 to 3 minutes until tender. |
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6
Done
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Mix in the sugar and remove from heat. |
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7
Done
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Before serving, pour lime chili dressing over the warm pork, add red onion and coriander (cilantro) leaving about a tablespoon of the coriander for garnish. |
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8
Done
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You can serve two ways: |
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9
Done
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To serve, finish the dish with a sprinkle of coriander and few pieces of lime wheels. |
