Spiced Pork

Serves: 4

Cuisine:

Thai

Worldwide

Recipe Type:

Main Courses

Kitchen-to-Table:

90 minutes

Heat Rating:

Spicy

Good Using:

Pork

Ingredients

2 Lemongrass stalks

5cm piece fresh ginger, finely sliced

6 Birdseye chillies, finely sliced

1kg pork, cubed

5 tablespoons chopped fresh chives

3 spring onions, finely sliced

2 medium onions, finely sliced

4 Kaffir Lime leaves

1 teaspoon sea salt

 

Method

Chop/crush the Lemongrass and cover with 2 tbsp of hot water and leave for 30 minutes to develop the flavour.

Put the ginger, birdseye chillies, lemongrass and 4tbsp of water into an electric blender and blend to a paste (stopping now and again to push back down from the sides).

Empty the paste into a large frying pan. Add another 3tbsp of water to the blender and give a quick whizz to get the rest of the paste out—pour into the pan too.

Add the pork, chives, spring onions, onions and kaffir lime leaves to the pan plus the salt and mix well.

Heat the pan to a simmer, cover and cook slowly for about an hour (until the pork is tender).

Uncover, whack up the heat and, stirring constantly, fry for about 10 minutes until the liquid is all gone and the pork is encrusted with a lightly browned spice paste.

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BUY THIS RECIPES INGREDIENTS


  • imported-image-4703-v2.jpg

    Kaffir Lime Leaves Freeze-Dried

    £2.25
    Add to cart
  • imported-image-4709-v2.jpg

    Lemongrass Stalks Freeze-Dried

    £2.25
    Add to cart
  • imported-image-4642-v2.jpg

    Whole Birds Eye Chillies

    £1.85
    Add to cart

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