Sticky Lemongrass Pork with Smashed Cucumber Salad

Fri, 5 July 2024

For the pork patties:

 

• 3 garlic cloves, crushed 

• Large thumb-size piece fresh?ginger, grated 

• 2 lemongrass stalks, tough outer?leaves removed, finely chopped 

• Zest 1 lime 

• 500g pork mince (10% fat) 

• 2 tbsp finely chopped fresh?coriander 

• ½-1 red chilli, deseeded and finely?chopped 

• Vegetable oil for frying 

• 25g sweet chili 

• 20ml soy sauce 

• 2 tsp fish sauce 

 

For the salad:  

• 1 medium cucumber 

• 10-12 cherry tomatoes 

• 10g mint 

• 10g coriander 

• Handful of salted peanuts crushed 

• 3 tbsp fish sauce 

• 3 tbsp sugar 

• 2 tbsp white vinegar 

• 2 tbsp lime juice 

• 1 long red chili, finely chopped 

• 2 garlic cloves, crushed 

• Rice or rice noodles to serve 

 

Method: 

First make the salad so that it has time to sit and allow the flavors to mingle. In a salad bowl, add the fish sauce, sugar, vinegar, lime juice, chili and garlic. Stir to combine. Place the cucumber on your chopping board and smash it with a rolling pin. Chop it up into chunks and add to the dressing. Slice the cherry tomatoes in half and add them to the bowl too. Now add the herbs and mix well to combine.  

In a large bowl combine the garlic, ginger, lemongrass, lime zest, pork mince, coriander and chili. Using clean hands, combine everything really well. Form into bitesize burger or patty shapes. 

In a small bowl, combine the sweet chili, soy sauce and fish sauce.  

Heat a frying pan over a medium to high heat and add a tablespoon of oil. Fry the pork for 3-4 minutes on each side. Remove from the heat and add the sauce. You can add a little water if the sauce reduces too much.  

Serve the patties along with a large serving of the salad and finish with a sprinkle of chopped peanuts. I like to serve some stick rice alongside everything.