They have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’ and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!
This recipe will also work well with any other left over meat you have from your Sunday Roast.
Ingredients: Left over roast pork (as much as you have/like), 1/2 red onion, 1/2 fresh mango, handful of peanuts, small bunch of coriander, 1 tsp of olive oil, 1 red chilli, 1 clove of garlic, 1 thumb sized piece of ginger, 1/2 tsp. cumin seeds, 1 tsp of turmeric, 1 can of coconut milk, good splash of fish sauce, 1 lime (to make juice from 1/2 of it), 1/2 tsp. brown sugar, straight to wok noodles (2 person portion), 100ml of chicken stock.
- Thinly slice the garlic, chilli and ginger, heat the oil in a wok and add these ingredients along with the cumin and turmeric until all the oil is absorbed
- Add the coconut milk, fish sauce, lime juice, and brown sauce
- Simmer for 15mins
- Now add the left over pork, onion and mango (keep some mango back to use as a garnish at the end)
- Add your noodles and 100ml of chicken stock and summer for another 10-15mins until the noodles are soft and the pork is warmed through
- Plate up and garnish with the peanuts, coriander, the rest of the mango and lime wedges
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