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Ingredients
Method
- 4 pork chops
- Salt and pepper
- 2 tbsp veg oil
- For the Cabbage
- 1 lime, juice only
- 2 garlic cloves, crushed
- 1 tbsp grated galangal
- 1 tbsp grated ginger
- 3 tbsp Thai fish sauce
- 2 green chillies, chopped
- 2 tbsp brown sugar
- 4 tbsp roasted peanuts
- Bunch of basil
- 3 shredded mint leaves
- 1 red cabbage, sliced
- Preheat the oven to 220C. Heat up a griddle pan, add the oil, and season the chops well. Cook until bar marks appear on the meat, then transfer to the oven for 5 mins (or until cooked through).
- Make the cabbage by placing all ingredients, minus the cabbage, in a pestle and mortar. Pound to make a chunky paste. Place the cabbage into a large bowl, pour the paste over the cabbage and lightly mix. Serve by dividing the cabbage between 4 serving plates, and finish with the pork chops.
30 mins
4 serving
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