Wednesday, 19 September 2012

Thai Pork and Pineapple

A light little stir-fry.
I started off with sauteing some onion, few chillies and just in the last minute, chopped garlic. Then took these out from the wok, and started browning my pork fillet slices.
(Do not overcrowd the meat in this process as it will get chewy. Just few slices at the time, till nicely browned. Fast and on furious heat)  Collect all the browned slices on the side, together with the sauteed onion, chilli and garlic. 

When I finished the browning, I added them all back into the wok, together with the sauteed onions, chillies and garlic. Then sprinkled a good spoonful of Palm sugar (can use brown sugar as well) , little crushed black pepper, few cubes of pineapple and about a cup of pineapple juice. I used canned pineapple, so the juice from the can itself was pretty much what I needed.

I warmed the mixture up for few minutes, then added the juice of half a lime, about two table spoons of Fish sauce.  Sprinkled it with chopped coriander and mint.

I make this dish quite often,  just love the combination of flavours (sharpness of the lime, sweetness of the fruit and sugar, spiciness of the chillies). A marriage made in heaven!

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