Owner/Chef Jim Romer
Romer’s Burger Bar, Vancouver
> An easy light appetizer for summer.
500 g (1 lb) ground pork
½ tsp (2 mL) cayenne pepper
½ tsp (2 mL) fennel seeds (toasted and ground fine)
½ tsp (2 mL) black pepper (medium grind)
1½ tsp (7 mL) maple syrup
½ tsp (2 mL) sea salt (fine grind)
2 Tbsp (30 mL) olive oil
155 g carrots, julienned
155 g bamboo shoots, julienned
200 g hoisin sauce
2 Tbsp (30 mL) sambal oelek
? cup (85 mL) water
60 g crispy "steam" noodles
6 Tbsp (90 mL) tamarind chutney
2 tsp (10 mL) chili sauce
18 iceberg lettuce cups
3 lime wedges
9 cilantro sprigs
In a large bowl, mix together ground pork, cayenne, fennel seeds, black pepper, maple syrup, sea salt and egg.
Heat olive oil in a large sauté pan over medium-high heat, add pork mixture, carrots and bamboo shoots. Stir often, breaking up pork into pieces. Cook until pork is 73°F (165°C).
In a medium bowl, mix together hoisin sauce and sambal oelek. Add water slowly until desired consistency (you may need more or less). Add hoisin sauce mixture to pan and bring to a boil. Cook for another minute; sauce should stick to the meat.
Divide crispy "steam" noodles into three bowls, saving some extra for garnish. Plate pork mixture over the noodles, forming a pyramid. Top with remaining crispy noodles.
In a small bowl, mix together tamarind chutney and chili sauce and divide into three small bowls for dipping. Serve with lettuce cups, lime wedges and cilantro sprigs.