Thai Pork
- 225 g Pork fillet; well-trimmed
- 1/2 ts Chinese five-spice powder
- 3 tb Light soy sauce
- 3 tb Dry sherry
- 3 ts Sesame oil
- 2 ts Cornflour
- 1 lg Red pepper
- 4 tb Groundnut oil
- 2 lg Shallots; thinly sliced
- 2 Garlic cloves; finely
- -chopped
- 2 ts Freshly minced ginger; (from
- -a jar)
- 2 ts Lemon grass puree; (from a
- -jar)
- 200 ml Coconut milk
- 2 tb Peanut butter
- 1 ts Sugar
- 1 ts Black mustard seeds
- 400 g Cooked long-grain rice;
- -(cold)
- 4 tb Chopped fresh coriander
- 1 Lime
1 Cut the pork into very thin, small slices, cutting against the grain.
Place the Chinese five-spice powder in a bowl with 1 tbsp soy sauce and
sherry, 2 tsp sesame oil and the cornflour. Add the pork, mix well and set
aside for a few minutes.
2 Heat a wok over a high heat until it is very hot. Cut the top and bottom
off the pepper and open out to remove the seeds and membrane. Then cut into
2.5cm/1" pieces.
3 Add 3 tbsp oil to the wok and when slightly smoking, add the pork and
stir-fry for two minutes until just browned. Remove the pork from the pan
and drain in a sieve set over a bowl.
4 Pour off all but 1 tbsp oil and reheat the wok. Add the garlic, lemon
grass, shallots and ginger. Stir-fry for 30 seconds. Heat a frying pan.
5 Add the pepper to the wok with the remaining soy sauce and sherry,
coconut milk, peanut butter and sugar. Stir-fry for three minutes and
season well.
6 Add the remaining groundnut oil to the frying pan and add in the mustard
seeds.
7 Stir-fry for 10 seconds, tip in the rice and cook for three minutes until
tender. Season and stir in half the coriander and the remaining tsp of
sesame oil.
8 Return the pork to the wok and stir-fry for another 2-3 minutes, mixing
well. Stir in the remaining coriander and squeeze over the lime.
9 Spoon the rice and pork into separate Chinese serving bowls and serve at
once with chopsticks.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Place the Chinese five-spice powder in a bowl with 1 tbsp soy sauce and
sherry, 2 tsp sesame oil and the cornflour. Add the pork, mix well and set
aside for a few minutes.
2 Heat a wok over a high heat until it is very hot. Cut the top and bottom
off the pepper and open out to remove the seeds and membrane. Then cut into
2.5cm/1" pieces.
3 Add 3 tbsp oil to the wok and when slightly smoking, add the pork and
stir-fry for two minutes until just browned. Remove the pork from the pan
and drain in a sieve set over a bowl.
4 Pour off all but 1 tbsp oil and reheat the wok. Add the garlic, lemon
grass, shallots and ginger. Stir-fry for 30 seconds. Heat a frying pan.
5 Add the pepper to the wok with the remaining soy sauce and sherry,
coconut milk, peanut butter and sugar. Stir-fry for three minutes and
season well.
6 Add the remaining groundnut oil to the frying pan and add in the mustard
seeds.
7 Stir-fry for 10 seconds, tip in the rice and cook for three minutes until
tender. Season and stir in half the coriander and the remaining tsp of
sesame oil.
8 Return the pork to the wok and stir-fry for another 2-3 minutes, mixing
well. Stir in the remaining coriander and squeeze over the lime.
9 Spoon the rice and pork into separate Chinese serving bowls and serve at
once with chopsticks.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
