Pork With Spring Onions Recipe
Pork with Spring Onions Recipes
lean pork, cut into 2.5 cm cubes
crushed palm sugar
fresh red chilies, seeded and chopped
piece galangal, chopped
stalk lemon grass
spring onions, chopped
young spinach leaves
warmed coconut cream, and dry roasted peanuts, to serve
In a wok, heat coconut milk until
just simmering; adjust heat so liquid barely moves.
Add pork and cook for about 25
minutes until very tender.
Meanwhile, using a small blender or
food processor, mix fish sauce, sugar, peanuts, chilies, galangal,
garlic and lemon grass to paste.
In another wok, or a frying pan,
heat coconut cream until oil separates.
Add spring onions and peanut paste,
and cook, stirring frequently for 2-3 minutes.
Stir in milk form pork and boil
until lightly thickened.
Pour over pork, stir and cook for 5
Rinse spinach leaves, then pack
into a saucepan with just the water left on them.
Gently cook for about 3 minutes
until just beginning to wilt.
Arrange on a warmed serving plate.
Spoon pork and sauce onto center.
Trickle over coconut cream and
scatter over dry roasted peanuts.
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