Servings: 4 · Prep Time: 25 mins · Cooking Time: 5 mins
Total Time: 30 mins
Salads & Starters
If you are a mushroom lover and a fan of sweet tasting fruits, then this dish will tantalise your taste buds.
- Minced Pork (500g)
- Pineapple (1/2)
- Cherry Tomatoes
- Coriander (2 tbsp)
- Thai Sweet Chilli sauce (4 tbsp)
- Fish Sauce (4 tbsp)
- Lime Juice (4 tbsp)
- Ginger (1 tbsp)
Buy the biggest mushrooms you possibly can from either your local market or farm shop. If you can find 4 super large ones, then you will use up all 500g of the minced port. If your mushrooms are not that big, you might not want to use all of the pork.
Fry the pork in coconut oil and add in the ginger, lime juice and fish sauce. Cook till browned. Heat your oven to 180 degrees. Put the meat onto the mushroom and place in the oven.
To serve, drizzle over the sweet chilli sauce, add the pineapple chunks and cherry tomatoes and garnish with coriander.