Ingredients
- pork belly mince 250g, (see notes below)
- vegetable oil 1 tbsp
- iceberg lettuce 4 leaves
- aïoli from a jar 4 tbsp
- coriander a few leaves
- mint a few leaves
- red chilli sliced to serve (optional)
COCONUT RELISH
- tomatoes 250g, ripe
- extra-virgin coconut oil 50ml
- lemongrass 1 stick
- kaffir lime leaves 3
- fish sauce 2 tbsp
- palm or soft light brown sugar 1 tbsp
- bird’s-eye chillies 2
THAI PASTE
- garlic 4 cloves, chopped
- ground turmeric a pinch
- caster sugar 50g
- soy sauce 4 tbsp
- coriander a small bunch, chopped
- bird’s-eye chillies 4
- kaffir lime leaves 6, stalks removed
- Thai red curry paste 1 tbsp
- ginger a thumb-sized piece, peeled
Method
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Step 1
For the relish, heat the oven to 200C/fan 180C/gas 6, put all of the ingredients onto a baking tray and toss. Cook for 20 minutes, then cover and cool to room temperature. Remove the lime leaves and lemongrass, and mix well. This will make a little more than you need, but will keep in the fridge for a week.
-
Step 2
Put all of the Thai paste ingredients into a food processor and whizz to a purée. Tip into a bowl with the pork mince and mix well. Form into 4 patties then cover and chill for at least an hour.
-
Step 3
Heat a non-stick frying pan with a splash of vegetable oil, then cook the patties for 6-7 minutes on each side or until really caramelised and cooked through.
-
Step 4
Put a large spoonful of the relish into each lettuce cup, top with the patty, a little aïoli, coriander and mint leaves, and slices of chilli.
Ask a good butcher to mince the pork belly for you.
Discover more of our best pork recipes here, including squidgy bao buns...
Nutritional Information
- Kcals 757
- Fat 70.8g
- Saturates 19g
- Carbs 21g
- Sugars 18.9g
- Fibre 1.2g
- Protein 8.3g
- Salt 3g
