Now that H has somewhat recovered from all his fatigue and travel, though his body temperature hasn't stabilized yet, his appetite has returned. And I happily resume our asian tour. Starting with thinly sliced pork, marinated overnight (or longer) and pan fried. Boy, we couldn't have eaten faster.
Original recipe is courtesy of Viet World Kitchen here. And here's how I did mine
Lemongrass Pork (serves 2)
Ingredients:
* 300gr thinly sliced pork shoulder, cut into 4x4cm size. Ou comme tu veux.
(For the marinade)
* 1 tsp light brown sugar
* 1 large clove garlic
* 1 large shallot
* 1 stalk lemongrass
* 1 tsp dark soy sauce
* 1 tsp fish sauce
* 1 tsp OO
How to:
* In your food processor, add lemongrass, garlic & shallot. Grind into a paste as smooth as your processor allows you. Add with the remaining ingredients (except the pork) and mix well. Transfer to a bowl.
* Coat the pork with the marinate. Cover with cling wrap and refrigerate it over night. Before cooking, remove the bowl from the fridge and let it sit in room temperature for about 30 mins.
* Heat up some oil in your non-stick pan over medium-low heat, and start browning the meat.
Serve over warm rice or like we did, over some nice baguette and make our own banh mi.
Note to self: I would make extra sauces so that it won't dry out.
No comments:
Post a Comment