1 tablespoon vegetable oil
2 cloves garlic, crushed
1 tablespoon peeled and grated fresh ginger
6 scallions (shallots/spring onions), chopped
1/2 teaspoon shrimp paste
1 tablespoon chopped lemongrass
2 teaspoons sambal oelek
1 oz (220 g) pork fillet, finely chopped
8 oz (250 g) cherry tomatoes, quartered
1 tablespoons coconut milk
3 tablespoons chopped fresh cilantro
3 heads Belgian endive (chicory/witloof), cored and leaves separated
In wok over medium heat, warm vegetable oil. Add garlic, ginger, scallions, shrimp paste, lemongrass and sambal oelek and stir fry until aromatic, about 2 minutes. Add pork and cook until pork changes color, about 3 minutes.
Stir in tomatoes and coconut milk and stir fry until tomatoes soften slightly, 1-2 minutes. Remove from heat and stir in cilantro.
To serve, spoon pork filling into endive leaves. Divide among individual plates and serve hot.