Lemongrass Pork San Choy Bau with Cucumber Salsa
A delicious, healthy dinner that can be whipped up in a flash.
Ingredients
Rice
- 150 g brown rice
- 1 carrot grated
Pork
- 1 brown onion thinly sliced
- 2 tsp oil
- 50 g lemongrass paste
- 500 g free farmed lean pork mince
- ¼ tsp chilli flakes
- 2 tsp soy sauce
Salsa
- ½ telegraph cucumber finely diced
- 1 capsicum finely diced
- 50 g lime ponzu
To Serve
- 1 lettuce leaves separated
- 1 lime cut into wedges
- 1 bunch coriander leaves picked
- 10 g sesame seeds
- 1 pinch chilli flakes
Instructions
- Before you start, bring a medium pot of salted water to the boil.
- Cook rice in pot of boiling water for 20-25 minutes, until very tender. While rice is cooking, prep carrot. Drain rice and return to pot along with carrot. Season to taste with salt and pepper.
- Prep onion. Heat oil in a large fry pan on medium-high heat. Cook onion for about 2 minutes, until soft. Add lemongrass paste, pork, chilli flakes and a pinch of salt and cook for about 5 minutes, stirring often, until brown and cooked through. Stir through soy sauce and season to taste with salt and pepper.
- Prep cucumber and capsicum and toss in a small bowl with lime ponzu. Season to taste with salt and pepper.
- To finish, prep lettuce, lime and coriander.
- Serve lettuce cups filled with rice, pork and salsa. Top with sesame seeds, coriander and chilli flakes. Serve lime wedges on the side for squeezing.
