Well it seemed like a good number at the time! I love to write recipes in my head before actually committing them to paper, and so using seven throughout this recipe helped me
remember it well! And trust me: those seven cloves of garlic are completely necessary. This is sort of a San Choy Bau of sorts, but fully Thai-ed up! Pretty sure you’ll make it a few times —
if not at least seven times.
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Need
- 1 brown onion quartered
- 1 red chilli
- 7 cloves garlic I know its a lot, you decide!
- 1 stalk lemongrass, white part only
- 70 Grams tomatoes, chopped
- 30 Grams shrimp paste
- 30 Grams sesame oil
- 700 Grams pork mince
- 1 Teaspoon white pepper
- 70 Grams fish sauce
- 70 Grams lime juice (or just juice of 1 lime)
- 70 Grams coconut sugar
- 1-2 red chillies, julienned
- 3 spring onions, julienned
- 1 Handful of coriander leaves, chopped
- Iced water, as needed
- Lettuce leaves, to serve
- Steamed rice, to serve
Do
- 1
Place onion, chilli, garlic, lemongrass, tomatoes, shrimp paste and sesame oil into Thermomix bowl, and blend 7 sec/speed 7. Scrape down sides of bowl.
- 2
Sauté 7 min/Varoma/speed 1.
- 3
Meanwhile, season the pork with pepper, fish sauce and lime juice, stirring through with a large spoon.
- 4
Add seasoned pork and sugar to Thermomix bowl, and cook 7 min/Varoma/Reverse/speed 1/MC off.
- 5
Cook 7 min/100°C/Reverse/speed 1/MC off with the basket on top to prevent spatter.
- 6
Prepare garnish by placing sliced chillies, spring onions and coriander leaves into a large bowl of ice water.
- 7
Serve pork with lettuce leaves and/or rice, and top with well-drained garnishes.
