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.
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)
1 red chilli, sliced thinly on the diagonal
- 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.
- 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.
- 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.