caramelised pork on a curcuma & chives yep
Ingredients for the yeps (6 medium yeps) :
100g (4 oz) of yep rice mix
100 ml water
100 ml coconut milk
1 tbsp curcuma powder
1-2 tbsp roasted peanuts
salt & pepper
Ingredients for the filling :
400g of pork meat (ideally lower fat content)
1 big onion
1 garlic pod
3 tbsp powder sugar
1-2 tbsp soja sauce
a pinch of five spice
Firstly, boil the soybean sprouts and rinse the rocket.
Preparing the caramelised pork
Cut the pork in thin steaks or strips & chop the onion.
Heat the sugar on a really hot pan, until it turns into caramel. When the caramel it reaches a golden colour, throw in 2 tbsp sunflower oil, the pork, the onion, soja sauce, five spice and crushed garlic.
Cook on a medium heat until the juice has evaporated and let it slightly caramelise again.
Add the nuoc mam sauce, salt and pepper to your taste. Keep heated while you prepare the yeps.
Preparing the yeps
Stir the yep mix into water & coconut milk. Add chives, curcuma and a pinch of salt.
Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake). Cook for 1 to 2 minutes . It is not necessary to cook it both sides.
Flip the yep on a lightly oiled plate. Let it cool down for a minute or 2 before handling.
Fill one half of the yep with a bed a rocket, the caramelised pork preparation, soybean sprouts and sprinkled with a few roasted peanuts.
Fold it, and serve with some nuoc mam sauce!
Try adding some honey (1 tbsp), lemon or pineapple juice (3 tbsp) while your pork is cooking to add a subtle fragrance to your end result.
How to prepare a yep
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