Spicy pork with peanuts, lime and basil
From Cookipedia
| Spicy pork with peanuts, lime and basil | |
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| Spicy pork with peanuts, lime and basil & sticky coconut rice | |
| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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A classic Vietnamese-style dish that would work equally well with chicken.
When I came to cook and photograph this dish, I discovered that we had a glut of odd vegetables from the garden, so I halved the amount of meat and added a few baby courgettes, baby sweet peppers (both chopped and stir-fried before being added back in at the same stage the meat would be added back), and French beans, (boiled for 3 minutes and added at the end).
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons peanut oil
- 450 g (1 lb) pork tenderloin fillet, cut into very thin strips
- 4 cm (1.5") root ginger, peeled and julienned
- 4 spring onions, chopped on the diagonal
- 2 red Thai chillies, deseeded and sliced into thin rings
- 100 g (3.5 oz) fresh roasted peanuts, shelled or unsalted peanuts
- 4 garlic cloves, crushed
- Zest and juice of 2 limes
- 2 tablespoons nuoc mam
- 2 tablespoons grated fresh coconut
- Handful of fresh basil leaves, chopped
- Handful of fresh coriander leaves, chopped
- Handful of fresh mint leaves, chopped
Method
- In a hot wok with 2 tablespoons of the oil, sear the pork strips until brown
- Reserve the juice and the pork
- Wipe out the pan with a paper towel and heat the remaining oil
- Add the chillies, spring onions, ginger and garlic and stir-fry for a few minutes
- Add the peanuts and stir-fry for a few minutes more
- Return the meat and its juices to the pan, add the lime zest and juice, nuoc mam , herbs and coconut
- Stir fry for a few minutes
Serving suggestions
Serve with sticky coconut rice and a green salad