Redhill Farm Thai pork bites

How can we nurture these relationships?

Those that are so very much needed within our region to help us gain that holding position and the security that we can grow everything we need, as one.

The community should celebrate all its richness and all that is glorious within it by sharing food, stories, music, and laughter. Supper Clubs are planned that will provide the opportunity for these events to happen. We will be bringing people together over their love of food. We will be providing tours of Community Gardens and creating an even wider network across Greater Lincolnshire which will bring us all even closer. Educating each other through our traditions, cultures, knowledge, and skills.

This will give us true opportunities to gather a real purpose and help create and secure a sustainable future, a circular local foodecosystem for us to all flourish.

Ingredients

500g lean minced free range pork

1/2tblsp sesame oil

50g fresh ginger

12g fresh red chili

12g fresh spring onions

Handful of fresh Coriander (or substitute basil instead)

Zest of 1 lemon

1tsp salt

Recipe

Take all the ingredients (except the minced pork and sesame oil) and blitz on pulse action to blend together. Don't over blend into a puree. If not using a blender finely chop all ingredients - but grate the ginger and the garlic.

Add the pork to the blended mixture and pulse breifly to blend together.

Shape into flat patties and fry in a hot pan for 3-4 minutes on each side.

Make a light dipping sauce to taste by mixing: soy sauce, honey, lemon juice, mirim or medium sherry, finely chopped chili and corriander leaves.

Serve the dipping sauce in a shallow bowl or ramekin in the centre of a serving platter with the Thai Pork Bites round the bowl. Sprinkle over more chopped coriander.