Sweet and Sour Minced Pork
3 dried red chillies
1 tablespoon groundnut or
250 g (8 oz) lean minced pork
1 tablespoon soy sauce
1 tablespoon soft dark brown sugar
2 teaspoons dry sherry or sherry vinegar
1/2 x 550 g (1 lb 2 oz) jar bean sprout
salad in wine vinegar
1/2 x 200 g (7 oz) packet creamed
3 tablespoons chopped fresh
16 large chicory leaves (about 1 large
2 teaspoons sesame oil
parsley, to garnish
Put the dried chillies in a wok and dry-fry over a moderate heat for 2-3 minutes. Pound in a mortar with a pestle or crush with the end of a straight wooden rolling pin.
Heat the oil in the wok until hot. Add the pork and pounded chillies and stir-fry over a moderate heat for about 5 minutes or until the meat loses its pink colour. Add the soy sauce, sugar and sherry or vinegar and stir-fry for 1 minute until well blended with the meat.
Stir in the bean sprout salad with its liquid and bring to the boil. Crumble in the creamed coconut, stir-fry until blended and then lower the heat. Simmer for 10-15 minutes until thickened, stirring frequently. Remove from the heat and stir in the chopped coriander and salt to taste.
Arrange the chicory leaves in a circle on a serving platter. Spoon in the pork mixture, sprinkle with the sesame oil and garnish with parsley.