Pork and Kimchi Stuffed Chillies

Serves 4-6
Preparation time: 20 minutes
Allow extra time for chilling

 
6 Wicked Hots Anaheim Chillies (or use Hungarian Wax or Banana Peppers)

 
Filling:

• 350 g pork mince
• ¼ cup kimchi, well drained, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

 
Dressing:

• 2 Wicked Hots Cayenne Chillies, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar

 
To serve:

• 12-18 Lettuce cups
• Fresh coriander sprigs and Thai Basil
• 2 teaspoons toasted sesame seeds

 
Method:

1. Preheat the oven to 200C°. Cut the chillies in half lengthwise and remove the seeds.
2. To prepare the Pickled Carrot, combine the rice vinegar and caster sugar in a medium bowl. Stir to dissolve the sugar then add the carrot. Toss to coat then set aside.
3. Combine the pork mince, kimchi, garlic, ginger, soy sauce and sesame oil. Season with a little salt and pepper. Use the mixture to stuff the chillies. Place cut side up on a baking tray lined with baking paper.
4. Cook in the oven for 15 to 20 minutes until the chillies are just softened and the pork is cooked.
5. Meanwhile, prepare the Nuoc Cham Dressing. Place the peppers, garlic, sugar, lime juice, fish sauce and rice wine vinegar in a small bowl. Add 2 tablespoons cold water and stir until the sugar dissolves.
6. Cut each stuffed chilli into 2 to 3 pieces. Place each piece into a lettuce cup and top with coriander, Thai Basil and sesame seeds. Drizzle over a little dressing.