Asian Pork and Vegies

Had this for dinner tonight and was really good
used normal mushrooms as I didn’t have chinese style ones on hand and just
cooked them in the pan that I cooked the meat in.
Plated the vegies and put the pork medallions on top of this and mushrooms
over it…..looked good, tasted even better

Asian Caramelised Pork and Mushrooms

1/3 cup castor sugar
2-3 tspns Asian fish sauce
1/4 cup lime juice
pale green section of 4 shallots, thinly sliced
1 small clove garlic, finely chopped
feshly ground black pepper
1 tspn balsamic vinegar
sea salt, to taste
1 large well trimmed pork fillet
olive oil
butter

To serve, optional : heat oil over high heat in frypan. Add a little chopped
garlic, ginger and chilli, give the pan a swirl then add about 350gm mixed
mushrooms ie swiss brown, shitake, enoki, oyster and shimeshi. Add a good
dash of chilli sauce then saute the mixture for a few minutes until golden
then stir in salt, lime juice and coriander to taste
garnish, optional : coriander leaves and lime wedges

1. Put sugar in a small heavy based saucepan over medium high heat. Cook,
moving occasionally with a wooden spoon until the sugar melts and turns a
golden brown.
Take pan off the heat and add fish sauce and lime juice – it will spatter so
be careful.
2. Return pan to heat and reduce heat to low. Add shallots and garlic. Stir
regularly until sauce is deep brown ; about 5 minutes. Remove and add lots
of black pepper. Stir in vinegar and a little salt. Set aside
3. Slice pork into 1 cm -thick medallions and flatten a little with your
hand. Put on a plate, spoon on half the sauce and turn pieces so that they
are well coated.
4. Heat a little oil in frypan over medium heat. When hot, saute the pork on
each side until deep brown, about two minutes on each side. Scrape in sauce
left on the plate, plus a spoonful from the pot and a blob of butter. Cook
another 30 seconds, turning meat so its well coated. Remove from heat and
keep warm. Cook the mushrooms.
5. When ready, divide mushrooms evenly between two warm plates. Pile pork
and sauce on top and drizzle on the leftover sauce in the pot – if its set,
re warm it. Garnish with coriander and lime.
Serves 2

Asian Style Vegies

Cut up vegetables of choice……..carrots, celery, green capsicum, red
capsicum, chinese corn.
Heat wok and when hot add approx tspn sesame oil. Stir fry vegetables and
when nearly ready add bok choy or spinach leaves or other green leafy vegetable. Put lid on
and take off the herat as soon as it has wilted.

taken from
Australian Better Homes And Gardens April 2000

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