Inspired by my favourite Thai dish of Ped Krapow, this is my Eastern take on the humble Thai classic. Minced meat is so underused except for burgers and I absolutely love using it for stir-fries because it’s cheap and cheerful and holds whichever flavours you want to throw at it without the possibility of getting over-cooked. If pork is not your thing, use beef, turkey, lamb or chicken mince and even soya mince, too! Great with basmati and wild rice or served with lettuce wraps, too.
500g minced pork, I like the 15-10% fat ratio
3 teaspoons of ground turmeric
4 fat garlic cloves, crushed
2-3 tablespoons of chilli flakes (or 2-3 fresh long red chilies if you prefer)
30g-50g fresh coriander, roughly chopped
3-4 tablespoons of fish sauce (or just salt to taste, if preferred)
Preheat a large pan over a medium-high heat. Drizzle in enough oil to lightly coat the base, then add the garlic and immediately add the pork, turmeric and chilli flakes and move fast to quickly incorporate the ingredients without burning the garlic. Stir fry the pork until fully cooked (about 8 minutes or so) but don’t let it burn. Then add the fish sauce and a generous mill of black pepper and mix well. Remove from heat and stir in the coriander. Serve with rice or lettuce leaves.