Pork salad, mint, peanuts, ginger and wild pepper leaves

This recipe reminds us of both the "larb" of Isan and the "miang kham" of Northern Thailand. This dish is eaten by placing a spoonful of pork salad in a leaf. Then the leaf is rolled up and eaten in one bite.

Serves 2.

100 ml chicken stock

200 g minced pork

25 g ginger, cut into very fine julienne

25 g shallots, sliced

20 g lemongrass, thinly sliced

2 bird's eye chillies, thinly sliced

2 coriander sprigs, coarsely chopped

about ten mint leaves, cut in half

1 tablespoon unsalted peanuts, dry roasted

12 wild pepper leaves

Seasoning:

2 tablespoons fish sauce

1 tablespoon coconut sugar

2 tablespoons lime juice

Bring the stock to the boil and cook the pork for 2 to 3 minutes. Drain. Mix with all the other ingredients except the pepper leaves. Taste to adjust seasoning.

Serve warm or hot, as a starter or aperitif.

This recipe is also delicious with chicken or crab. If you can't find wild betel, use cabbage leaves or spinach leaves.