Serves 4-6
INGREDIENTS
700g/l 1/2 Ib lean pork, loin or fillet
2 tbsp vegetable oil
4 shallots, or 1 medium onion, chopped
1 piece lemon grass, 5cm/2in long, finely shredded
1-2 small red chillies, seeded and finely chopped
1 piece shrimp paste, 12mm/1/2in square
400g/14oz canned coconut milk
300ml/1/2 pint/1/1/4 cups chicken stock
1 tsp sugar
juice of 1 lemon
zest of 1 satsuma, finely shredded
1 small bunch coriander, chopped

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Spicy Pork with Lemon Grass and Coconut

Place the pork in the freezer for minutes. Slice the meat thinly.

Heat the vegetable oil in a large wok, add the shallots or onion, lemon grass, chillies and shrimp paste. Add the pork and seal.

Add the coconut milk, chick< sugar and lemon juice, return tc and simmer for 15—20 minutes. Turn out into a serving dish and sprinkle zest of the satsuma and the coriander.