Serves 4–6

INGREDIENTS

300g minced pork
2 cloves garlic, minced
2 stalks spring onion, finely chopped
1 Tbsp olive oil
½ cup coconut milk
2 Tbsp fish sauce
1 Tbsp brown sugar
2 Tbsp cranberry sauce
1 red chili, finely sliced
2 Tbsp crushed peanuts
Fresh coriander leaves for garnish
Rice crackers (khao tang) for serving

METHOD

Heat oil in a pan and sauté garlic and spring onion until fragrant. Add minced pork and stir-fry until cooked through. Stir in coconut milk, fish sauce, sugar, and cranberry sauce. Simmer gently for 3–4 minutes until the mixture thickens into a dip-like consistency. Add chili and peanuts.  Adjust seasoning with fish sauce or a touch more of cranberries for sweetness. Garnish with coriander and serve warm with crispy rice crackers.