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Lemongrass Pork With Rice Noodles Recipe
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Category : meat |
Style : stir-fry | Serve : immediately |
| A simple stir-fry using lemongrass to enhance
the flavor with peanuts for extra that crunch. |
Ingredients |
| 650 g |
Boneless loin of pork |
| 2 stalks |
Lemon grass, finely chopped |
| 30 g |
Peanuts, unsalted, roasted and chopped |
| 4 stalks |
Spring onions (scallion), thinly sliced |
| 12 pieces |
Black peppercorns, coarsely crushed |
| 2 cloves |
Garlic, chopped |
| 2pieces |
Fresh red chilies, seeded and chopped |
| 1 tsp |
Salt |
| 2 tbsp |
Groundnut oil for cooking |
| 1 tsp |
Light brown sugar |
| 2 tbsp |
Thai fish sauce (nam pla) |
| - |
Black pepper, ground |
| - |
Coriander (cilantro) leaves |
| - |
Rice noodles to accompany (blanched in boiling
water) |
Method :
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Prepare pork by slicing and then cut into strips
of 1/3 cm thick, discarding excess fat.
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Marinate pork slices in a bowl with lemon grass,
spring onions, salt and crushed peppercorns. Mix well then cover and leaves to marinate for
at least 30 minutes.
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High heat wok with cooking oil and give it a
swirl so that the inside of the wok is evenly coated.
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Add the marinated pork strip and stir-fry for
approx. 2 minutes to seal in the juices.
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Add garlic and chilies and stir-fry for another
4 minutes over medium heat until pork is cooked.
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Add the sugar, fish sauce and chopped peanuts
and toss to mix well, then adjust seasoning.
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Serve immediately, garnished with coriander
(cilantro) leaves on a bed of rice noodles.
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Asian Melting Pot
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