INGREDIENTS
600 g
British free-range pork leg
2
Banana shallots
1
Chilli, red
1 tsp
Coriander, ground
1
Cucumber
4
Garlic cloves
1
Lime, wedges
1
Spring onion
1 tbsp
Fish sauce
3 tbsp
Kecap manis
300 g
Peanut butter, crunchy
1 tbsp
Soy sauce
1
Rice
1/2 tsp
Paprika, hot or sweet
1 tsp
Cumin, ground
2
Zest 1 lime and juice
1 tbsp
Palm sugar or light muscovado
Serving suggestion
Large thumb-size piece fresh ginger, grated