Lemongrass Pork Winter Warmer

This one was borne out of the necessity to use the lemongrass that has been in the fridge for about a week. A simple, broth-y dish which will keep you warm on a cold evening. With an Asian twist ūüėČ

Thin strips of pork (1 kilo), free range is best
2 stalks of lemongrass, bashed and tied into knots
Half a bulb of garlic, crushed
1 or 2 cans of coconut milk
Shredded cabbage
Sliced pepper
Mange tout
Salt (or fish sauce) and pepper to taste

Sauté crushed garlic until aromatic. Stir in pork, cook until all pinkness is gone. Pour in coconut milk. In go the lemongrass stalks too. Simmer for about 15 minutes. Add the veggies, mix in, and cook for another 3-5 minutes (cabbage should still be green-ish). Season to taste.

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Asian Beef / Pork Mince

Trying to stick to the Paleo diet, I needed to find more interesting recipes¬†before the curse of food boredom ruins my determination.¬†¬†I had some lemongrass leftover from the trip to the¬†Real Food Festival, so I planned dinner around it. Picked up some shallots, lettuce and¬†beef mince on the way home¬†and got cooking as soon as I got in.¬† Already had some pork mince in the fridge so I thought I’d use that as well.

Here’s the list of ingredients:
500g beef mince
500g pork mince
3 stalks lemongrass
5 shallots
3 cloves garlic
juice of 1 lime
1 tbsp fish sauce
as much chilli as you can handle (I used cayenne)

To start, I browned the meat and really broke it up.  Mince has a tendency to clump together if not constantly stirred and tumbled. I normally cook mince until all the water has dried up and the fat renders out. Then I leave it to fry and brown in its own fat, and soak the excess fat away with a paper towel.  [Tip the pan at an angle until the fat gathers at the bottom, then let the paper towel do its work ;)]

While the meat is undergoing the Maillard reaction, chop the lemongrass stalks, garlic and shallots finely. Pretend to cry to add a bit of drama.

Once the meat is a little brown, add all the other ingredients and take off the heat.¬†Adjust fish sauce / chilli / lime to taste. That’s it. Really simple.¬† Traditionally, dry roasted brown rice is added to the dish for a bit of a crunch. I left this out as this is supposed to be a Paleo dish ūüėČ You can add nuts if you wish!¬† Serve on little lettuce leaves and enjoy until satisfied.

[‘Fessing up: I forgot to add mint, so shred it and mix in if you fancy. About a handful will be enough.]