Thai Pork
By: Anonymous
Published: Sunday, February 14, 2010 - 2:20am

Ingredients




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
1 lrg Red pepper
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
1 teaspoon Black mustard seeds
400 grams Cooked long-grain rice, (cold)
4 tablespoons Chopped fresh coriander
1 Lime

Preparation

1 1 Cut the pork into very thin, small slices, cutting against the grain. 2 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. 3 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. 4 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. 5 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. 6 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. 7 6 Add the remaining groundnut oil to the frying pan and add in the mustard seeds. 8 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. 9 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. 10 9 Spoon the rice and pork into separate Chinese serving bowls and serve at once with chopsticks.