GREEN CHILLI AND LEMONGRASS PORK

• portioner: Serves 4

Ingredienser

2 kaffir lime leaves or 1 bay leaf

600g pork fillet tenderloin, thinly sliced

Juice of 2 limes, plus extra to taste

25g bunch of lemon basil, Thai basil or Italian basil, leaves only

Sea salt and white or black pepper, to taste

Coconut oil or sunflower oil, for frying

For the spice paste

200g (about 16) long green chillies, sliced (deseeded if you prefer less heat)

3 small banana shallots or 6 Thai shallots, peeled and sliced

14 garlic cloves, peeled and sliced

7cm piece of ginger (about 35g), peeled and sliced

6cm piece of galangal (about 30g), woody stem removed, sliced (or another 6cm ginger)

2 lemongrass stalks, woody outer layers removed, thinly sliced

Vejledning

Place all the spice paste ingredients in a food processor and pulse to a coarse paste - it's important for the flavour that it isn't too smooth.

Heat 2 tablespoons of oil in a frying pan over a medium heat, add the spice paste and kaffir lime leaves or bay leaf and sauté for about 10-15 minutes until fragrant.

Add the pork and stir together with the spice paste, cooking until the pork is no longer pink. Add the lime juice and a splash of water and place a lid on the frying pan, reducing the heat to a simmer. Continue cooking until the liquid is reduced and clinging to the ingredients, then stir through the basil leaves, reserving a few for garnish. Season with salt, pepper and a little more lime if needed. Serve immediately, garnished with fresh basil leaves.