Matt Moran's lemongrass pork with crisp fried eggs
serves
4
Lemongrass pork with crisp fried eggs and coconut sambal
“The best free-range eggs are key here” - Matt Moran.
Ingredients (16)
- 2 tbs sunflower oil
- 2 spring onions, finely chopped, plus extra to serve
- 1 lemongrass stem (white part only), finely chopped
- 500g pork mince
- 2 tsp fish sauce
- 1 tsp caster sugar
- Juice of ½ lime, plus wedges to serve
- 4 eggs, fried until golden and crisp
- Steamed brown rice, crisp fried shallots, chopped roasted peanuts and coriander, to serve
Coconut sambal
- 100g shredded coconut
- 2 long green chillies, seeded, finely chopped
- ½ bunch coriander, leaves picked, plus half the stalks
- 2 spring onions, finely chopped
- 2 tsp fish sauce
- Juice and finely grated zest of 1 lime
- ¼ tsp caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For sambal, place coconut in a heatproof bowl, cover with boiling water and stand for 20 minutes. Drain well, place in a small food processor along with remaining ingredients and blitz until finely chopped.
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2.Heat oil in a wok or pan over high heat, add spring onion and lemongrass and stir-fry for a minute or until fragrant. Add mince, fry for 5 minutes, breaking up lumps. Add fish sauce and sugar, and cook until reduced. Remove from heat and add lime juice.
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3.Divide rice among plates, top with eggs, sambal, crisp shallot, spring onion, peanuts and coriander and serve with lime wedges.
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