Subtle and fragrant.

Ingredients - serves 4

600g diced pork
2 tbsp sunflower oil
1 green chilli, seeded & finely chopped
3cm cube of fresh ginger, finely shredded
2 cloves garlic, crushed & finely chopped
2 stems of lemon grass
1 can coconut milk
juice & grated zest of 1 lime
100g pak choi
6 spring onions, sliced
salt, pepper

Method

Bruise the lemon grass by bashing the bulb end of the stalk with the handle of a large kitchen knife. Heat a large wok and add oil, lemon grass, ginger, chilli and garlic, fry briefly to release flavours but try not to burn or the garlic will taste bitter. Now add the diced pork and brown all over, season lightly with salt and pepper.

Shake the coconut vigorously before opening and pouring over the pork. Stir in, bring to the boil then lower to a bare simmer for 30-40 minutes until the pork has become tender. Now add the sliced spring onions and pak choi (if the leaves are small, leave them whole, if large then chop coarsely) and stir in. The vegetables will be cooked sufficiently with a further couple of minutes cooking time. Now sprinkle over the lime zest and add the juice, check seasoning and adjust if necessary. Serve with boiled rice.