A deliciously light pork and chilli burger infused with Thai flavours
A deliciously light pork and chilli burger infused with Thai flavours, you can take this up a notch and add as many chillies as you like to give it more of a kick. Pork mince is lovely light alternative to beef.
Serve with some sweet chilli dipping sauce and some homemade coleslaw, go naked (without the bun) and serve on a bed of fresh coriander, rocket and spinach leaves.
Mix the mince with the thai green curry paste, the chopped red onion, finely chopped chillies and a good handful of freshly chopped coriander
Shape into 4-5 burgers and gently fry off in a pan for about 5 minutes each side
Serve in a toasted bun with some sweet chilli dipping sauce, fresh coriander and baby salad leaves. A dollop of mayo or homemade salsa could work too
Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover