Ingredients
- 8cm piece ginger
- 2 sticks lemongrass, finely sliced
- 5cm piece galangal, grated
- 6 cloves garlic
- 8 Kaffir lime leaves, finely sliced
- ¼ cup vegetable oil
- 600g pork mince
- 1 Tbsp dark palm sugar
- 2 Tbsp Chinese cooking wine
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 tsp sesame oil
- sea salt flakes and freshly-milled black pepper
- 6 green shallots
- 2 cups okra, split
- 1 cup baby corn, halved
- 3 green shallots, finely sliced
- ½ bunch coriander leaves
- ½ bunch mint leaves
- 2 Tbsp Vietnamese mint leaves
Instructions
1 Cut half the ginger into fine batons and set aside. Put the remaining ginger, lemongrass, galangal, garlic and half the kaffir lime leaves in a mortar and pound until smooth.
2 Pour half the vegetable oil into a wok and fry the pork mince for 5 minutes, until browned, then add the paste and cook for 2 more minutes. Pour in the palm sugar, cooking wine, soy sauce, fish sauce and sesame oil, then simmer until thickened. Set aside.
3 Put the remaining oil in the wok and fry the okra and baby corn for 3 minutes, until just tender. Stir in the pork mixture, then remove from the heat and stir in the shallots, herbs and remaining lime leaves.