Tuesday, September 01, 2009
Stir-fried pork and cabbage
This is a rough approximation of a recipe from a delightful piece by my friend Carolyn Hart in the Guardian.
Bunch (6) spring onions
3 cloves garlic, chopped
450g pork mince
2tbsp sunflower oil
1/2 cabbage, chopped
1 lime, juiced
1tsp sugar
1tbsp nam pla (fish sauce)
A few splashes soy sauce
Unlike Carolyn, I threw the onions, garlic and mince into the pan with the oil at the same time. I fried the mixture on a low to medium heat. It took about 25 minutes for the mince to start to brown.
Meanwhile, I steamed the cabbage for three minutes. I drained it, and added it to the browned mince, allowing it to warm up again for a few minutes. While that was going on, I dissolved the sugar in the lime juice, and stirred in the nam pla and soy sauce. I poured the mixture into the pan, stirring and allowing it to bubble for a minute.
Carolyn's addition of coriander would have been nice - but I didn't have any.
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2 comments:
I made this on Saturday, but with broccoli rather than cabbage.
I served it with rice and prawn crackers. I still felt it lacked something. Next time I will add cashew nuts which I reckon will do the trick.
I stirred lots of chopped chilli into my portion, so was happy.
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