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Pork chargrilled in bamboo
Serves 4 Starters and mains
Ingredients
- 50cm length of large bamboo (optional)
- 1-2 banana leaves
For the filling
- 500g pork loin, finely sliced
- 3 lemongrass stems, white part only, finely chopped
- 110g red shallots, finely chopped
- 6cm fresh galangal, peeled and finely sliced
- 5 dried red chillies, chopped
To serve
- 2 kaffir lime leaves, finely sliced
- 1 red chilli, julienned
- 1 handful Thai basil leaves
Method
In a mixing bowl, combine the filling ingredients, plus 1tbsp sea salt, and 375ml of water. Mix well.
If using bamboo to cook this dish, open out one end of the bamboo and place the filling inside. Roll up two banana leaves, fold them in half, then use them to close the bamboo opening. Cook the bamboo over a mediumhot charcoal fire or barbecue, placing the bamboo over the grill at an angle of 45 degrees. Cook for 30 minutes, rotating the bamboo every 10 minutes.
Alternatively, soak the lid and bowl of a clay pot in water for 15 minutes. Place the filling in the clay pot and set it on the stovetop. Bring to the boil, skimming off any
impurities, then reduce the heat. Cover the surface of the filling with one banana leaf, cutting it to fit as necessary. Cover and cook for 20 minutes.
Empty the pork mixture onto a serving platter. Garnish with the lime leaves, chilli and basil, and serve.
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