Ingredients:

  • 1 tbsp vegetable oil (15ml)
  • 1 lb (450g) pork mince (ground pork)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated (approx. 1 tbsp grated)
  • 1 red chili, finely chopped (remove seeds for less heat)
  • 1 red bell pepper, thinly sliced
  • 1 (13.5 oz) can full-fat coconut milk (400ml)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp fish sauce (optional, for added umami) (15ml)
  • 1 tbsp brown sugar (12g)
  • 1 lime, juiced (approx. 2 tbsp juice)
  • 1/4 cup fresh cilantro, roughly chopped (a small bunch)
  • Salt and freshly ground black pepper to taste
  • Cooked rice (jasmine or basmati recommended)
  • Lime wedges (optional)

Instructions:

  1. Chop onion, garlic, ginger, chili, and bell pepper. Chop cilantro. Juice the lime.
  2. Heat oil in a wok or large skillet over medium-high heat. Add pork mince and cook, breaking it up with a spatula, until browned and cooked through. Drain off any excess fat.
  3. Add onion, garlic, ginger, and chili to the wok and sauté for 2-3 minutes, or until fragrant and softened.
  4. Stir in the bell pepper and cook for another 2-3 minutes, until slightly softened.
  5. Pour in the coconut milk, soy sauce, fish sauce (if using), and brown sugar. Bring to a simmer.
  6. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in the lime juice and cilantro. Season with salt and pepper to taste.
  7. Serve hot over cooked rice, garnished with extra cilantro and lime wedges (if desired).