I’m always looking for something a little bit different to do with mince, especially when the weather gets a little bit warmer (here’s hoping eh) and you’re no longer wanting the comfort of a spag boll or cottage pie.
Vietnamese style mince is a really light summer dish. The Pork and honey are a match made in heaven Because the honey brings a great sweetness to the overall recipe, with the soy sauce balancing the sweetness out.
You have the choice of serving it in lettuce cups or with boiled basmati rice, lils will always choose the rice option, she always says ” when I’m a mammy-like you i, ll eat lettuce”!
I’m really looking forward to hearing how your gang got on with this one, get in touch via the facebook page or the home cooks Ireland, group,
Vietnamese style pork mince
1 tablespoon sesame oil
400g pork mince
2 garlic cloves
1-centimeter cube chopped fresh ginger
2 spring onions chopped
3 tablespoons of honey
2 tablespoons soy sauce
2 tablespoons oyster sauce
Toasted cashew nuts (optional)
Method (serves 4)
In a large wok heat sesame oil over a high heat
fry off the onion garlic and ginger for 5 minutes
Add the pork mince breaking it up with a fork
Fry until cooked for about 7 minutes
Drain off the fat
Squeeze in the honey and let that glaze the mince cooking it for a min..
Stir in soy sauce and oyster sauce
Add the chopped spring onion
Finally, top with toasted cashew nuts and serve piled high in lettuce cups or with boiled basmati rice