| Lemon Grass Pork ~ Chiles and lemon grass flavor this simple stir fry while peanuts add crunch. 1½ pounds boneless loin of pork 2 lemon grass stalks, finely chopped 4 green onions, thinly sliced 1 tsp salt (or to taste) 12 peppercorns, coarsely crushed 2 tbsp vegetable oil 2 garlic cloves, chopped 2 fresh red chiles (Thai Dragon is something I prefer) 1 tsp light brown sugar 2 tbsp fish sauce ~ in Thai stores it's called Nam Pla (or to taste) ¼ cup roasted, unsalted peanuts salt & pepper cilantro leaves for garnish (also known as coriander or Chinese parsley) rice noodles (to serve) ~ follow directions on package 1. Trim any excess fat from pork. Cut the meat across the grain into ¼-inch thick slices, then cut each slice into ¼-inch strips. Put the pork into a bowl with the lemon grass, green onions, salt and crushed peppercorns. Mix well, then cover and leave to marinate for 30 minutes. 2. Heat a wok until it is hot, add the oil and swirl it around. Add the pork mixture and stir-fry for 3 minutes. 3. Add the garlic and chiles and stir-fry for a further 5-8 minutes over a medium heat until the pork no longer looks pink. 4. Add the sugar, fish sauce and chopped peanuts and toss to mix. Taste and adjust the seasonings, if necessary. Serve at once, on a bed of rice noodles. Garnished with roughly torn cilantro leaves. Serves 4 |
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