Sunday, June 2, 2013

Lemongrass Pork

This delicately flavoured, simple dish comes together quickly (even if you do the 30 minute marinade). Serve over rice noodles with some veggies on the side for an easy, elegant dinner.

One year ago: Crisp Roasted Chicken with Chickpeas
Two years ago: Fudgy Mocha Cake
Three years ago: Sausage and Goat Cheese Macaroni

Lemongrass Pork (from The Cook's Encyclopedia of Thai Cooking)
1 1/2 lb pork loin, cut into bite-sized slices
2 lemongrass stalks, finely chopped
4 scallions, thinly sliced
1 tsp salt
12 black peppercorns, coarsely crushed
2 tbsp peanut oil
2 garlic cloves, chopped
2 red chiles, chopped
1 tsp brown sugar
2 tbsp Thai fish sauce
1/4 cup roasted peanuts, chopped

1. Put pork in bowl with lemongrass, scallions, salt, and pepper. Mix well and let marinate for 30 minutes.
2. Preheat a wok, add the oil, and swirl. Add pork with marinade and stir-fry for 3 minutes until browned.
3. Add garlic and chiles and stir-fry for 5 - 8 minutes over medium heat until cooked through and tender.
4. Add sugar, fish sauce, and peanuts and serve.

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