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Shelina Permalloo's Thai Pork & Lime Stir Fry

Shelina Permalloo's Thai Pork & Lime Stir Fry

Recipe Submitted By: bakingmad

This is a Mauritian inspired recipe from the MasterChef winner. This meal is perfect for dinner, followed by Chai Tiramisu with Vanilla and Rum. This recipe is gluten and lactose free and uses Billington's sugar for an extra delicious taste.

Preparation Time	20 minutes
Baking Time	06 minutes
Portions	Serves 2/3
Skill Level	Easy
Average Rating

Shelina Permalloo's Thai Pork & Lime Stir Fry Ingredients

300 grams	Pork Neck Fillet (or Tenderloin)
2	Garlic cloves, grated
1 tsp	Galangal (or ginger) grated
2	Birds Eye Chilli finely chopped
1	Lemongrass white part finely chopped
1 tbsp	Molasses Sugar (Billington's)
2 tbsp	Fish Sauce
1	Shrimp Paste
3 tbsp	Coriander Stalk finely chopped
	Mint Leaves a handful, fresh
	Thai Basil (or Basil) a handful, fresh
3	Lime juiced
1	Lime Segment
70 grams	Snake Beans (or Green Beans) 1 inch pieces
5	Spring Onions 2 inch pieces

This recipe uses

How to make Shelina Permalloo's Thai Pork & Lime Stir Fry

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Using a heavy knife, chop the pork into small pieces, then chop vigorously and quite heavily until you turn the pork into a mince. This is a Thai technique to turn good quality meat into mince.
In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
In a wok on a high heat, fry together this paste with some vegetable oil and then add the mince and cook through for about 3-4 minutes. Add the shrimp paste, fish sauce, lime juice, lime segments along with the sugar and cook for another minute. Add the green beans, spring onions and cook for another 2-3 minutes.
Take off the heat and toss through the fresh mint and basil leaves. Serve with Thai sticky rice.

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