Pasta (Thai-style ragout bianco) | Transcription of Shizuru Channel's recipe

Wrap the corn in plastic wrap and heat it in a 500W microwave for 5 minutes.
Sprinkle salt (not listed) into the minced pork and let it absorb.
Cut the corn kernels with a knife.
Cut the onion into cubes.
Cut the lemon and remove the seeds.

Boil the pasta in hot water (not listed) with a salt concentration of about 1.5%.

Add the flour to the pork mince and mix well.
Heat olive oil in a frying pan and fry the pork mince until browned.
Add onions and fry until softened.
Add corn and stir-fry some more.
Add the lemon juice, squeezed lemon zest, and pasta water and heat.

Chop mint, green chilies, and cilantro.
Set aside some coriander for decoration.

30 seconds before the pasta is done, remove the squeezed lemon zest.
Once the pasta is cooked, drain the water and add it to the frying pan.
Add 4 mint, green pepper, coriander and EXV olive oil and mix.

After serving on a plate, complete with coriander for decoration.