Thai pork mince
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Thai pork mince
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
365Kcal
Fat
15gr
Saturates
4gr
Carbs
15gr
Sugars
5gr
Fibre
4gr
Protein
39gr
Salt
2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp oil
- 1 x 500g pack extra-lean pork mince (5% fat)
- 1 red pepper, deseeded and sliced
- 1 x 250g pack chestnut mushrooms, quartered
- ½ x 90g jar fragrant Thai base paste
- 2 tbsp cornflour
- 300ml chicken stock
- 1 tbsp Thai fish sauce
- 1 x 400g pack beansprouts, rinsed
- juice of 1 lime
- 1 x 31g pack coriander, leaves chopped
Step by step
- Heat the oil in a large nonstick pan or wok. Tip in the pork mince and fry for 5 minutes over a high heat, stirring to break it up well.
- Add the red pepper, mushrooms and the fragrant Thai base paste and cook for a further 3 minutes.
- Mix in the cornflour then add the chicken stock and Thai fish sauce. Simmer, uncovered, for 10 minutes.
- Divide the beansprouts between 4 bowls. Stir the lime juice into the pork mince, then spoon this on top of the beansprouts. Scatter the coriander on top before serving.
