On Saturday, she was waiting for me to produce a takeaway menu so she could choose her dinner and have the man deliver it. Not in this house, Lady Muck. We're cooking this one from scratch. I decided that subterfuge would be the order of the day to avoid the horrified looks when she saw me chopping chili and chiffonading mint for the pork, so on went yet another episode of iCarly as distraction. And an icepop. Sure, she's on her holidays, what's the harm? Oh, a word of warning - some prepackaged pork mince has an awful lot of fat, so read the labels carefully. One pack I spotted was actually 25% fat, which would make this a greasy, not so pleasant dish. I bought my pork mince from my favourite butcher who minced pork on the spot for me
Asian Minced Pork
300g Pork Mince
1 clove Garlic, crushed
1 Red Chili, deseeded and finely sliced
1 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Dark Soy Sauce
Juice of 1 Lime
1 bunch Spring Onions, finely chopped
25 Mint leaves, shredded
In a dry pan, fry the mince on a medium heat until cooked through - use the back of a wooden spoon to break it down into small pieces as you cook it. Add the garlic and chili and cook for a minute.
Now add the sugar, fish sauce, soy sauce and lime juice and simmer for 2 minutes. Sprinkle in the spring onions and mint leaves and turn off the heat.
You can serve this with iceberg or little gem lettuce, rice and stir-fried vegetables to stretch it out, or if you're Lulu, plain noodles.
It's a dish that freezes well, so if you make double, you'll have delicious leftovers for another day. I'd freeze it for no more than 6 weeks and refresh it with more spring onions, lime juice and mint when it's reheated.
Scoff and enjoy!