• 4 pork escalopes, about 125–150 g (4–5 oz) each
  • 1 small onion, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 4 tablespoons roughly chopped coriander leaves
  • grated rind and juice of 1 lime
  • 1 tablespoon Thai fish sauce
  • 2 garlic cloves, crushed
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 50 ml (2 fl oz) coconut milk
  • mint leaves, to garnish (optional)
  • 200 ml (7 fl oz) Greek yogurt
  • 4 tablespoons roughly chopped mint leaves
  • salt and pepper

Lay a pork escalope between 2 sheets of clingfilm and pound lightly with a mallet until about 5 mm (¼ inch) thick. Repeat with the remaining escalopes.

Process the remaining ingredients in a food processor or blender to a coarse paste. Spread a quarter of the paste over a pork escalope and roll up to enclose the filling. Secure the roll with a wooden cocktail stick. Repeat with the remaining paste and pork.

Put the rolls on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes or until cooked through.

Meanwhile, to make the minted yogurt, put the yogurt in a small bowl, stir in the mint and season to taste with salt and pepper. Serve the rolls hot, with a dollop of the minted yogurt on the side and garnished with mint leaves, if liked.

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