Serves 4
Directions
- 1Place pork mince in a skillet and fry until crispy.
- 2Bash and chop the lemongrass, garlic, chili, and shallot, then grind into a paste using a mortar and pestle.
- 3Mix soy sauce, dark soy sauce, and rice wine vinegar in a small bowl to make the firecracker sauce.
- 4Add a portion of the aromatic paste to the pork mince in the pan, pour in the sauce, and fry until well combined.
- 5In a separate pot, combine chicken bone broth, the remaining aromatic paste, coconut milk, lime juice, and chili oil.
- 6Serve the crispy pork over a mound of rice, pour the brothy soup around the rice, and garnish with sliced cucumber, soft boiled egg, green onion, and sesame seeds.
Ingredients
- 1 pack pork mince
- 2 stalk lemongrass
- 2 clove garlic
- 1 red chili
- 1 shallot
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp rice wine vinegar
- 500 ml chicken bone broth
- 200 ml coconut milk
- 1 whole lime juice
- 1 tbsp chilli oil (optional)
- rice (optional)
- cucumber (optional)
- soft boiled egg (optional)
- green onion (optional)
- sesame seeds (optional)
Equipment
skillettongschef's knifecutting boardmortar and pestlewhiskspoonladlepot
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