Spicy Pork with Lettuce Leaf Scoops

 Prep Time: 5mins
Cook Time: 10mins
Ready in: 15

This exceptionally tasty & healthy starter, inspired by a well-known Chinese dish called yuk sung.

Ingredients

  • 5 Inisvale pork medallions 1 tbsp Primadonna extra virgin olive oil 4 cloves of garlic, peeled and finely chopped A large knob of fresh ginger, peeled and grated 2 green chillis, deseeded and sliced very finely (leave chilli seeds in if you like them very hot) 1 tbsp Belbake flour Kania black pepper 3 tbsp soy sauce Inner leaves of a crisp cos or iceberg lettuce

Method

  1. Cut the pork medallions into thin strips, then cut the strips into very small pieces. Using a very sharp knife, and a rocking motion, chop the pork as finely as possible. Heat the olive oil in a pan and add the pork. Toss gently until it is almost done. Add the garlic and ginger to the pork and fry gently for 2 minutes. Add the chillis. Sprinkle the flour evenly over the surface of the contents of the pan and stir in. Cook for a couple of minutes before adding the black pepper and the soy sauce. The mixture should be moist but with no excess liquid. If it's too dry, add a very small amount of water. Serve in a communal dish and let everyone scoop up the spicy pork in the crisp lettuce leaves.

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