400g Quality Assured Irish pork mince
A little rapeseed or olive oil
3 cloves garlic, grated
1 thumb sized lump ginger, peeled and grated
1 tablesp. dried chilli flakes, plus more to garnish
20ml dark soy sauce
50ml oyster sauce
3 scallions, sliced
Zest of half a lime
8 lettuce cups, baby gem or iceberg
1 carrot
4 white cabbage leaves
1 green apple
1 tablespoon peanut butter
1 tablespoon mustard
2 tablespoons vinegar
100ml olive oil
50 g toasted peanuts
400g Quality Assured Irish pork mince
A little rapeseed or olive oil
3 cloves garlic, grated
1 thumb sized lump ginger, peeled and grated
1 tablesp. dried chilli flakes, plus more to garnish
20ml dark soy sauce
50ml oyster sauce
3 scallions, sliced
Zest of half a lime
8 lettuce cups, baby gem or iceberg
1 carrot
4 white cabbage leaves
1 green apple
1 tablespoon peanut butter
1 tablespoon mustard
2 tablespoons vinegar
100ml olive oil
50 g toasted peanuts
Heat a little oil in a heavy based pan, add the pork mince and brown all over.
Make a well in the middle of your pan, add the garlic, ginger and 1 tablesp. dried chilli flakes, cook for 2 minutes. Season with a little sea salt. Add the soy sauce and oyster sauce. Mix to coat the pork and cook until it gets sticky. Turn off the heat and garnish with sliced scallions, some more chilli flakes and grated lime zest.
To make the slaw, grate the carrot and apple into a bowl, using a box grater or by chopping with a knife. Slice the cabbage thinly and add to the bowl.
To make the dressing, place the peanut butter, mustard, vinegar and oil to a jar, season with salt and shake. Dress the veg in this and finish with the toasted peanuts.
Serve the pork mince with the coleslaw and some washed baby gem or iceberg lettuce cups
Heat a little oil in a heavy based pan, add the pork mince and brown all over.
Make a well in the middle of your pan, add the garlic, ginger and 1 tablesp. dried chilli flakes, cook for 2 minutes. Season with a little sea salt. Add the soy sauce and oyster sauce. Mix to coat the pork and cook until it gets sticky. Turn off the heat and garnish with sliced scallions, some more chilli flakes and grated lime zest.
To make the slaw, grate the carrot and apple into a bowl, using a box grater or by chopping with a knife. Slice the cabbage thinly and add to the bowl.
To make the dressing, place the peanut butter, mustard, vinegar and oil to a jar, season with salt and shake. Dress the veg in this and finish with the toasted peanuts.
Serve the pork mince with the coleslaw and some washed baby gem or iceberg lettuce cups
