Thai pork
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Pork fillet; well-trimmed |
| ½ | teaspoon | Chinese five-spice powder |
| 3 | tablespoons | Light soy sauce |
| 3 | tablespoons | Dry sherry |
| 3 | teaspoons | Sesame oil |
| 2 | teaspoons | Cornflour |
| 1 | large | Red pepper |
| 4 | tablespoons | Groundnut oil |
| 2 | larges | Shallots; thinly sliced |
| 2 | Garlic cloves; finely chopped | |
| 2 | teaspoons | Freshly minced ginger; (from a jar) |
| 2 | teaspoons | Lemon grass puree; (from a jar) |
| 200 | millilitres | Coconut milk |
| 2 | tablespoons | Peanut butter |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Black mustard seeds |
| 400 | grams | Cooked long-grain rice; (cold) |
| 4 | tablespoons | Chopped fresh coriander |
| 1 | Lime | |
Directions
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 Converted by MM_Buster v2.0l.