Stir-fried pork with lemongrass

Stir-fried pork with lemongrass

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 pork tenderloins, each about 250–350 g

For the marinade

Quantity Ingredient
5 garlic cloves
1 cm piece fresh root ginger
1/2 orange
1 tablespoon nam pla
2 teaspoons palm sugar, (or brown sugar)
1 teaspoon cornflour

For the stir-fry

Quantity Ingredient
1 shallot
1 green chilli
1 garlic clove
4 lemongrass stalks
2 spring onions
1 teaspoon sesame seeds
2 tablespoons sunflower oil
75ml Chicken and veal stock
1-2 tablespoons nam pla
3 teaspoons palm sugar, (or brown sugar)

Method

  1. Trim the pork tenderloins of fat and sinew, cut them in half lengthways, then into 1.5– 2cm cubes. Place in a bowl.
  2. For the marinade, peel and crush the garlic, peel and grate the ginger and juice the ½ orange. Put into a small bowl with the rest of the marinade ingredients. Pour evenly over the pork and leave to marinate for at least 30 minutes or, ideally, in the fridge for 2–3 hours.
  3. Halve, peel and finely slice the shallot. Deseed and finely dice the green chilli. Peel and crush the garlic. Remove the outer leaves of the lemongrass, trim off the coarse green tops and very finely chop the tender inner stem. Finely slice the spring onions on the diagonal, including the green tops.
  4. Toast the sesame seeds in a dry frying pan over a low heat for 2–3 minutes until just starting to brown. Tip immediately onto a plate to cool.
  5. Heat the oil in a large frying pan or wok over a medium to high heat. Add the shallot, chilli, garlic and lemongrass and sauté for 1 minute. Add the pork with its marinade and stir-fry for 4–5 minutes.
  6. Add the stock, nam pla and sugar and continue to stir-fry until the pork is cooked. The pieces of pork will have firmed up; cut a piece in half to check that the fibres have set if you are uncertain.
  7. Pile the cooked pork into a serving dish and sprinkle with the spring onions and sesame seeds.
Tags:
Leiths School of food and wine
cookery course
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