Sticky Vietnamese-style pork stir fry
SERVES 4. HANDS-ON TIME 30 MIN
Heat a large frying pan or wok over a high heat and fry 450g British outdoor-reared pork sausagemeat, breaking it up with a wooden spoon, until golden. Reduce the heat slightly, then add 3 chopped garlic cloves, a 5cm piece of ginger, chopped, 1 chopped lemongrass stalk, a handful of coriander stems, most of 4 chopped spring onions and most of 1 chopped red chilli. Stir-fry for 2-3 minutes until everything is smelling fragrant.
Add 1 tbsp brown sugar, 2 tsp fish sauce and 1 tbsp soy sauce, then stir to combine. Taste and add a little extra soy sauce, if needed. Serve spooned over cooked rice, sprinkled with a few coriander leaves and the rest of the spring onion and chilli, with lime wedges for squeezing.
PER SERVING 303kcals, 20.1g fat (7.8g saturated), 18.8g protein, 11.1g carbs (5g sugars), 2g salt, 1.5g fibre