Pork and peanut dip
A recipe from the Good Food collection.
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- 1 teaspoon green peppercorns
- 1 tablespoon oil
- 2 coriander (cilantro) roots, very finely chopped
- 2 garlic cloves, finely chopped
- 150 g (5 1/2 oz) minced (ground) pork
- 125 ml (4 fl oz/ 1/2 cup) coconut milk
- 3 tablespoons crunchy peanut butter
- 1 tablespoon fish sauce
- 2 teaspoons soft brown sugar
- coriander (cilantro) leaves, to garnish
- roasted chopped unsalted peanuts
- chilli sauce
- vegetable crudités or savoury biscuits, to serve
1. Finely crush the peppercorns, using the flat side of the blade of a knife. Heat the oil in a wok.
2. Add the peppercorns, coriander roots and garlic to the wok and stir for 30 seconds over medium heat. Add the minced pork and stir-fry for 5 minutes, breaking up any lumps of meat with a fork or wooden spoon. Add the coconut milk, peanut butter and 125 ml (4 fl oz/ 1/2 cup) water. Bring to the boil, stirring. Reduce the heat and allow to simmer for 10 minutes.
3. Stir in the fish sauce and brown sugar. Pour into a serving bowl and sprinkle with the coriander and peanuts. Drizzle with chilli sauce. Serve warm or at room temperature, with crudités and savoury biscuits for dipping.