Sizzling Courgettes with lemongrass and pork belly recipe

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

Ingredients:

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

Sea salt

Method

1. Slice up the pork into thin strips (about the size of lardons).

2. Heat oil in wok over medium-high heat.

3. Add pork belly and fry until golden brown and crisp (this should take a few minutes).

4. Add garlic, chilli and lemongrass and fry for 30 seconds.

5. Add courgette pieces and stir-fry for 2-3 minutes (making sure to keep ingredients moving in the wok).

6. 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.