Pork mince salad in roti

 

Ingredients 

• 8 store-bought fresh or frozen roti (see notes)
• 400g pork mince
• 1 bunch coriander, leaves picked, stems and root finely chopped
• 1 tbs sambal oelek
• 2 tbs hoisin sauce, plus extra to serve
• 2 tbs coconut or vegetable oil
• 1 red onion, thinly sliced
• 1 long red chilli, thinly sliced, plus extra to serve
• 2 tbs fish sauce
• Finely grated zest and juice of 2 limes
• 1 telegraph cucumber, outside peeled into ribbons, inner core cut into chunks
• 1 iceberg lettuce, leaves separated
• 1 carrot, shredded
• Pork crackle, to serve
• Mint leaves, to serve
• Thai basil leaves, to serve

directions

• Prepare roti as per packet instructions to warm through.
• 
  
• 
  
  Combine pork mince, coriander stems and root, sambal and hoisin in a bowl.
• 
  
• 
  
  Heat oil in a frypan over medium heat. Add mince mixture and cook, stirring and breaking apart with a wooden spoon, for 6-8 minutes, or until cooked through and beginning to stick to the bottom of the pan. Remove from heat and stir through onion, chilli, fish sauce, lime zest and juice. Stand for 5 minutes to pickle slightly. Season to taste then stir through the cucumber chunks.
• 
  
• 
  
  Spoon extra hoisin across roti. Top with lettuce and spoon over mince. Top with cucumber ribbons, carrot, pork crackle and herbs and extra fresh chilli slices to serve.