Vietnamese crispy pork recipe

Vietnamese crispy pork recipe

Need a new dinner idea? Try this Vietnamese crispy pork recipe with courgetti and carrot noodles. It’s a tasty way of getting your five-a-day into your diet, plus the fresh ginger brings immune system-boosting benefits and the peanuts are an added source of protein.

Ingredients (serves 2)

2 x 150g organic pork mince
2tbsp tamari (soya)
1tbsp fish sauce (fish)
2tsp honey
4cm fresh ginger
1 red pepper
200g carrot
300g courgette
2 limes
Handful of mint
20g peanuts (peanuts)
Sea salt
Black pepper
Coconut oil/olive oil

Method

To make the sauce, mix the tamari, fish sauce, honey, and the juice from one lime in a bowl.

Peel and finely chop or grate the ginger. Heat ½tbsp oil in a wok (or frying pan) on a medium-high heat, add the ginger for one min, then add the pork mince, breaking it up with a spoon, and cook for 10 minutes.

Then add half of the sauce and cook for a further 10 minutes until the pork begins to turn crispy.

While the pork is cooking, make the carrot and courgetti noodles. Peel the carrot. Prepare the carrot noodles using a peeler and slice the carrot into long thin strips (or use a julienne peeler or spiralizer if you have one). Repeat with the courgette but leave the skin on and remove the ends.

Thinly slice the red pepper, finely slice the mint and roughly chop or crush the peanuts.

Heat a medium-sized pan with one teaspoon oil and add the carrot and courgette noodles, the red pepper and the remaining sauce, cook for three to five mins until the vegetables have softened slightly. Stir through half of the mint.

Spoon the courgetti, carrot noodles and red pepper onto two warm plates, and spoon over the pork mince. Sprinkle over the peanuts, the remaining mint and drizzle over the juice from the remaining lime.

Recipe courtesy of @MindfulChefUK

You might also like this spicy beef stir-fry or this Indian chicken and carrot salad.