Sticky Asian Pork with Herb and Roasted Peanut Salad

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May 16, 2016 by dgarnett2013

Sticky Asian Pork with Herb and Roasted Peanut Salad: Easy Entertaining by Darina Allen

porkasain

Chicken breasts also work really well instead of pork. 

Feeds 2 – 4

  • 50g unsalted peanuts
  • 500g pork fillet
  • 3 tsp five-spice powder
  • Sunflower oil, for frying
  • Salad leaves including Cos, rocket, other crisp leaves
  • handful each of Thai basil (or normal), mint and coriander
  • 1 organic cucumber, cut lengthways, deseeded and sliced
  • 3 tabs Asian dressing (see below)
  • 4 spring onions, diagonally sliced

 

For the marinade: 

  • 1 tab fish sauce (nam pla)
  • 3 tabs soy sauce
  • 1 lemongrass stalk, trimmed and shredded
  • 3 large mild red chillies, deseeded and chopped
  • 2 large garlic cloves, crushed
  • 3 shallots, finely chopped
  • 2 tabs soft brown sugar

 

Asian Dressing: 

Makes about 300ml

  • 2 Thai chillies, deseeded and finely sliced
  • 1 large garlic clove, crushed
  • 3 tabs caster sugar
  • 4 tabs fish sauce (nam pla)
  • 4 tabs lime juice
  • 4 tabs rice wine vinegar
  • 3 tabs extra virgin olive oil

Mix all the ingredients together in a small bowl or jar. Taste and adjust the seasoning if needed. Whisk well before use.

 

For the pork etc:

Preheat the oven to 200℃.

Spread the peanuts into a roasting tray and roast for about 15 minutes, shaking once or twice. Take the tray outdoors and blow off the loose skins. If the peanuts are not already golden brown all over, return them to the oven briefly. Chop coarsely.

Slice the pork fillet into 1cm thick pieces and put into a bowl, then toss with the five spice powder.

To make the marinade, mix all the ingredients together in a bowl. Add the pork and toss well. Leave to marinate for 30 mins, better still one hour.

Heat a little sunflower oil in a heavy frying pan. Drain the marinated pork, retaining the marinade. Fry the meat for about 1 minute on each side, then add the remaining marinade and cook for a further few minutes.

Meanwhile, tear any large salad leaves in 3 – 4 pieces. Put them into a large, wide salad bowl with the other leaves and herbs and add the cucumber.

Sprinkle on the Asian dressing and toss well. Add the pork with all the sticky caramelised bits. Scatter on the spring onions and roasted peanuts and serve as soon as possible.

Made the day Charlie discovered Rose’s tutu.

tutu2 tutu1

 

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