Sizzling Courgettes with lemongrass and pork belly recipe
Updated: Oct 25, 2020
Dress up courgettes with fragrant lemongrass in this Thai style recipe.
Faced with mountains of courgettes in the summer, why not pick them small and cook up a delicious sizzling courgette dish infused with lemongrass and fish sauce? Served with rice, it's quick and easy mid-week cooking that will bring authentic Thai flavours into the kitchen.
Tip: Pick and use small, young courgettes for stir-fries before they develop large seeds and become spongey.
Sizzling Courgettes with lemongrass and pork belly
Serves 2 as a main with rice
3 small courgettes (roughly equivalent to 2 shop-bought courgettes)
150g-200g pork belly, skinless and boneless
2-3 garlic cloves, crushed and roughly chopped
1 red chilli, roughly chopped
1 stalk lemongrass, bruised and cut into thin long strips
1 tbsp sunflower oil
1 tbsp fish sauce
1 tsp sugar
Slice up the pork into thin strips (about the size of lardons).
Heat oil in wok over medium-high heat.
Add pork belly and fry until golden brown and crisp (this should take a few minutes).
Add garlic, chilli and lemongrass and fry for 30 seconds.
Add courgette pieces and stir-fry for 2-3 minutes (making sure to keep ingredients moving in the wok).
Add fish sauce and sugar. Stir-fry until courgette pieces are tender but still with a slight crunch. Taste-test before serving, adding sea salt if needed.
My top choice for fish sauce is by Squid brand Thai fish sauce.