Laura Santini’s Five Spice Minced Pork & Tenderstem Broccoli

 

 

 

 

 

 

 

 

 

This is a recipe from Flash Cooking, Laura Santtini’s book. I had the pleasure of working on this book, testing all the recipes. I love this pork as it is so tasty but also very quick. A perfect “mid week” meal.

In the book, there are recipes for making your own spice blends. I have made my own Chinese 5 spice blend and it is delicious but feel free to use commercial Chinese 5 spice-you will still get a great result!

I love serving this in little gem leaves-using them as a wrap and picking them up with your hands.If you fancy doing it this way, just chop the broccoli into smaller slices. Laura’s original recipe calls for natural roasted peanuts but I have specified cashew nuts here as they are more easily available in Ireland.

Ingredients:

1 tbsp sesame oil

3 garlic cloves, thinly sliced

1 tsp grated fresh ginger

1 tsp Chinese five-spice powder

500g pork mince

250g Tenderstem broccoli

4 spring onions, chopped

1 red chilli, sliced and deseeded

2 tbsp nam pla fish sauce

½ tbsp runny honey

For the garnish:

Little Gem leaves, left whole & washed

Handful chopped coriander leaves

2 tbsp toasted & roughly chopped cashew nuts (simply place on a dry pan and heat until golden brown)

Lime wedges

1 red chilli, sliced thinly on the diagonal

Method:

  1. Heat the sesame oil in a wok and add the garlic, ginger and five spice powder. When sizzling, add the pork and stir-fry until it begins to brown. Add the broccoli and continue to stir-fry until that begins to become tender.
  2. Add the spring onins, chilli, fish sauce, honey and lime juice, and stir fry until bubbling and the pork is nicely browned. Reduce the heat and allow to simmer for a minute or so until the broccoli is just tender.
  3. Place a large tablespoonful of the mixture into the little gem leaves and serve topped with fresh coriander, a sprinkling of nuts and a wedge of lime on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *