Thai Pork


225 grams Pork fillet, well-trimmed
teaspoon Chinese five-spice powder
3 tablespoons Light soy sauce
3 tablespoons Dry sherry
3 teaspoons Sesame oil
2 teaspoons Cornflour
4 tablespoons Groundnut oil
2 lrgs 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 mls Coconut milk
2 tablespoons Peanut butter
1 teaspoon Sugar
400 grams Cooked long-grain rice, (cold)
4 tablespoons Chopped fresh coriander


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.




1.0 servings


Sunday, February 14, 2010 - 2:20am



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