serves
2
difficulty
Mid
serves
2
people
difficulty
Mid
level
Ingredients
- 500 g pork loin, finely sliced
- 6 lemongrass stems, white part only, finely chopped
- 6 cm piece galangal, finely sliced
- 1 cup finely chopped red shallots
- 6 dried red mountain chilli, sliced
- 1 tbsp salt
- 4 garlic cloves, crushed
- 1½ cups water
- 50 cm piece of bamboo, one end opened
- 2 banana leaves, rolled, folded in half
Garnish
- 2 makrut lime leaves, finely sliced
- 1 long red chilli, julienne
- 1 handful Asian basil leaves
Instructions
In a mixing bowl, combine the pork, lemongrass, galangal, red shallots and mountain chillies. Season with salt. Add the garlic and mix well. Add the water and mix.
Place the pork mixture inside the bamboo. Seal the opening with the banana leaves. Stand over an open fire at 45 degrees. Cook for 30 minutes, rotating half-way through.
Remove the banana leaves. Pour out the broth into a bowl. Transfer the cooked pork to a serving platter. Garnish with makrut lime leaves, chilli and basil to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
