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Thai Lemongrass Pork

This delicious free-range lemongrass pork, kaffir lime and chilli with baby lettuce recipe is from Rebecca Ng, proprietor/chef at U, Ma & Me and regular presenter at The NEFF Market Kitchen.

200g free range pork scotch fillet
10 baby cos lettuce leaves
1 long red chilli, julienned
1 shallot, finely sliced
1 handful mint leaves, ripped
1 handful coriander, chopped
3 kaffir lime leaves, julienned
½ stick lemongrass, julienned (white part only)
¼ Granny smith apple, julienned

Marinade for pork
2 cloves garlic
1 stick lemongrass, thinly sliced
5 coriander roots, washed well
6 black peppercorns
1 knob ginger, thinly sliced
1 tsp oyster sauce
1 tsp fish sauce
1 tsp palm sugar

Hot and sour dressing
3 green scud chillies
1 lime, juiced
2 tsp fish sauce
½ tsp oyster sauce
½ tsp sugar

Slice free range pork scotch fillet in half length ways. It should roughly be about 3cm wide and 10cm in length. In a mortar and pestle pound garlic, lemongrass, coriander roots, ginger and black peppercorns. Pound the mixture to a nice smooth paste. To this paste add palm sugar. Gently work the palm sugar into the mixture until the palm sugar dissolves. Then add fish sauce and oyster sauce. Rub marinade over pork scotch fillet and leave in the refrigerator for at least 30 minutes to marinate.

Turn on steam oven to 100% steam. Place pork on a baking dish and steam for 8-10 minutes. Alternatively, place the pork fillet on an oiled wire rack placed over the top of a baking dish with a cup of water in the bottom. Cook in a fan forced oven preheated to 180°C for 12- 15 minutes. Allow to rest for 2 minutes before slicing. Slice pork thinly.

Slice green scud chillies finely and place in a small bowl. Add lime juice, fish sauce, oyster sauce and sugar. Taste for seasoning. Adjust if needed.

To assemble
Place washed and dried baby cos leaves on a serving dish. Place a few slices of pork on each leaf. In a mixing bowl place sliced julienne apple, lemongrass, chilli, shallot, kaffir lime, mint and coriander. Using your fingers gently toss the ingredients together. Dress with hot and sour dressing. Toss again gently. Place a small amount of salad on sliced pork. Eat with fingers and enjoy.

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