This is an ideal sharing dish if you're cooking for friends, or a good option if you just fancy making yourself something a bit special for dinner. The soft, savoury mince with sweet pomegranate and crunchy, bitter chicory is an awesome combination. I make the pork mixture all the time as it's quick, easy, cheap and versatile. It lends itself well to being served all fancy-shmancy in chicory leaf cups, as in the photo, but if you can't be bothered with that the mince is just as yummy piled onto rice, or mixed with stir-fried vegetables and noodles; a particular favourite of the bambinos. I also love this recipe because it incorporates one of my favourite food rules, which is that if you bung a load of pomegranate and coriander on something, or mint, for coriander-phobes, it will taste amazing.
500g pork mince
Red chicory leaves
2 garlic cloves, crushed and chopped
1tsp chopped ginger
1/2 red chilli, chopped
5 spring onions, finely chopped.
Juice of half a lime
1 tbsp coconut oil (or veg oil)
1 tbsp fish sauce
1 level tbsp sugar
1tsp light soy
1tsp dark soy
Handful of chopped coriander
Handful of chopped mint
1. Heat the oil in a pan and fry the ginger, garlic and chilli for a minute or so, then add the pork mince and fry on a high heat until nicely browned.
2. Combine the lime juice, fish sauce, sugar and soy sauce in a bowl, then add to the mince and give it a good mix-mix. Cook on a high heat for a few minutes, until most of the liquid has reduced but you have some sauce left to keep the mixture moist. Take the pan off the heat and stir in the spring onions.
3. Separate and arrange the chicory leaves on a plate and scoop the mince into the leaves.
4. Chop the pomegranate in half, hold it seed-side down over a plate and bash the top with a wooden spoon to release the seeds. Scatter the pomegranate seeds and herbs over the mince-filled chicory leaves.