Carb-Conscious Vietnamese Pork Plate

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 1pcs cos lettuce
• 20g sambal oelek
• 20g shredded coconut
• 300g lean pork mince
• 2pcs egg
• 10ml white vinegar
• 5ml honey
• 15ml vegetable oil
• 15ml soy sauce

Method

1. Step 1 — Prep ingredients
   Halve the cucumber lengthwise and cut into 1cm-thick batons. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Trim and quarter the lettuce. Crack 2 eggs into a bowl, season with salt and pepper and whisk to combine.
2. Step 2 — Make nam jim dressing
   Put the sambal oelek (see Make it milder), 2 tsp white vinegar, 2 tsp water and 1 tsp honey in a bowl, season with salt and pepper and whisk to combine. Put the coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan, reserving the pan.
3. Step 3 — Cook pork mince
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot and 3 tsp soy sauce and cook, stirring, for 1 min or until the carrot is tender but still with crunch. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Make omelette
   Heat 2 tsp vegetable oil in the reserved pan over medium-high heat. Add the egg mixture and swirl to coat the base of the pan. Cook for 1-2 mins until just set, then loosely roll up the omelette in the pan. Remove from the pan and cool slightly, then cut in half.
5. Step 5 — Serve up
   Divide the omelette, pork mixture, lettuce and cucumber among plates. Scatter the toasted coconut over the pork mixture and serve with the nam jim dressing for drizzling over. Enjoy!
6. Step 6 — Make it milder
   Sambal oelek is a chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce to taste.

Allergens

Eier, Sojabohnen, Sulfit