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Pumpkin carpaccio, minced pork, chilli and lime

NZ Herald

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3	Shallots, peeled and finely diced
500 g	Pork mince, lean
5 cloves	Garlic, roasted in skin for 12 minutes
750 g	Pumpkin, jarrahdale or kobocha, skin and seeds removed
100 ml	Water
25 ml	Lime juice
50 ml	Fish sauce
25 g	Sugar
1 Tbsp	Red chilli, chopped
2 Tbsp	Capers, baby, rinsed
2 Tbsp	Olive oil
1 handful	Coriander, (micro)

Heat a saute pan with a little high-heat oil, add pork mince, shallots and chopped roast garlic. Fry until pork is coloured.
Bring a saucepan of salted water to the boil. With a 40mm cookie cutter, stamp out tubes of pumpkin and slice thinly on a mandolin. Blanch in the water until pumpkin is just limp, about one to two minutes.
In a mixing bowl, whisk water, lime juice, fish sauce, sugar and red chilli. Whisk in oil. Lay pumpkin in a round plate, overlapping each piece. Scatter over the hot pork and capers. Dress with the chilli lime vinaigrette, scatter over the micro coriander and serve.