A great recipe for a “Greek-Thai” pork platter to get a little taste of Thai cuisine.
Makes: 4 plates Preparation time: 20m Cooks in: 25m Ready in: 45m
700g. lean pork, cut into bite-sized pieces
4 tablespoons of soybean oil
1 green pepper, cut into small cubes.
1 red pepper, cut into small cubes
1 carrot, cut into matchsticks
1 large onion, coarsely chopped
150g. soy sprouts for the sauce
1 tablespoon of Tamarins sauce
3 tablespoons of lemon juice
10 basil leaves
1 hot pepper (chili), small
1 twig of lemongrass
2 tablespoons of fresh coriander leaves
1 tablespoons of red curry soup, in paste form
3 tablespoons of fish sauce
Preparing the sauce
For perfect results, it is advisable to use a mortar and no blender. Put the basil, coriander, chili and chopped lemongrass in the mortar. Keep pounding them until they turn into paste.
Add the lemon sauce, the tamarins sauce, the fish sauce and the red curry and keep pounding it. Add 1coffee cup’s worth of water. Pour the sauce in a bowl.
Preparing the meat
Heat the soybean in a wok (use a deep fryer if you do not have one), until it smokes up. Add the peppers, carrot, onion, soy sprouts and pork bites and cook it over a high-heat stove, stirring constantly and quickly until the meat browns up.
Empty the sauce you have prepared into the pan. Continue stirring until the sauce glazes over the bites of pork and peppers
Server it in a deep platter and accompany it with jasmine rice, boiled simply, without a trace of salt