Pumpkin carpaccio, minced pork, chilli and lime
NZ Herald
By Paul Jobin
Ingredients
| 3 | Shallots, peeled and finely diced |
| 500 g | Pork mince, lean (Main) |
| 5 cloves | Garlic, roasted in skin for 12 minutes |
| 100 ml | Water |
| 750 g | Pumpkin, jarrahdale or kobocha, skin and seeds removed (Main) |
| 25 ml | Lime juice (Main) |
| 50 ml | Fish sauce |
| 25 g | Sugar |
| 1 Tbsp | Red chilli, chopped (Main) |
| 2 Tbsp | Olive oil |
| 2 Tbsp | Capers, baby, rinsed |
| 1 handful | Coriander, (micro) |
Directions
- Heat a saute pan with a little high-heat oil, add pork mince, shallots and chopped roast garlic. Fry until pork is coloured.
- Bring a saucepan of salted water to the boil. With a 40mm cookie cutter, stamp out tubes of pumpkin and slice thinly on a mandolin. Blanch in the water until pumpkin is just limp, about one to two minutes.
- In a mixing bowl, whisk water, lime juice, fish sauce, sugar and red chilli. Whisk in oil. Lay pumpkin in a round plate, overlapping each piece. Scatter over the hot pork and capers. Dress with the chilli lime vinaigrette, scatter over the micro coriander and serve.