Servings: 4 · Prep Time: 5 mins · Cooking Time: 25 mins
Total Time: 30 mins
Sides | Salads & Starters
If you're a fan of Thai food and love your mushroom, then this dish will tantalise your taste buds. If you use the method below, you will experience lots of dynamic contrast.
- Mushrooms (4 large)
- Minced Pork (500g)
- Ginger (1 or 2 tbsp)
- Coriander (handful)
- Thai Sweet Chilli Sauce (4 tbsp)
- Fish Sauce (4 tbsp)
- Lime Juice (4 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.
You can buy coconut flakes from most supermarkets, or you can make your own (see recipe under snacks.
To serve, drizzle over the cold sweet chilli sauce, place on the coconut flakes and garnish with either coriander or Thai basil.