Pork With Ginger, Garlic and Chilli |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Was in today's local paper and D asked me to save here for making this weekend - recipe by Vince Garreffa. Ingredients:
1 kg pork (neck steaks 1cm thick cut into 3cmx3cm pieces) |
2 tablespoons soy sauce |
100 ml extra virgin olive oil |
80 g white onions (sliced thin half-moon) |
3 garlic cloves (finely chopped) |
3 cm piece ginger (cleaned and grated) |
2 tablespoons green chili peppers (finely chopped) |
2 tablespoons fresh lemongrass (finely chopped tender white part only) |
1 teaspoon ground cinnamon |
500 ml chicken stock (or beef 2 cups) |
basil (vietnamese leaves torn or chopped for garnish) |
Directions:
1. Marinade the pork in soy sauce and set aside.
2. Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside.
3. Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done.
4. In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes.
5. DON'T allow to dry out - add a little water if you have to.
6. Just before serving, add Vietnamese basil leaves for a fresh tang.
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