Pork and Pineapple with Basil Recipe
Ingredients
| 4 red or golden shallots, chopped | ||
| Red chillies | 2 , finely chopped | |
| Finely chopped ginger | 15 Gram | |
| Kaffir lime leaves | 4 | |
| Lemon grass stalk | 1 , soaked | |
| Tamarind concentrate | 1 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Shrimp paste | 2 Teaspoon | |
| Dried shrimps | 1 Tablespoon | |
| 350 g/11 oz pork fillets, cut into 3 cm/1 1/4 in cubes | ||
| Vegetable oil | 1 Tablespoon | |
| 1 teaspoon palm or brown sugar | ||
| 1 1/2 cups/375 mL/12 fl oz coconut cream | ||
| 1/2 cup/125 mL/4 fl oz coconut milk | ||
| Fish sauce | 2 Tablespoon | |
| Pineapple | 1/2 Small, cut into strips | |
| 60 g/2 oz fresh basil leaves | ||
Directions
1. Place shallots, chillies, galangal or ginger, lime leaves, lemon grass, tamarind, 1 tablespoon lime juice, water, shrimp paste and dried shrimps in a food processor and process to make a thick paste, adding a little more water if necessary.
2. Place pork in a bowl, add spice paste and toss to coat pork well.
3.Heat oil in a wok or large saucepan over a medium heat, add pork and stir-fry for 5 minutes or until fragrant and pork is just cooked.
4. Stir in sugar, coconut cream and milk and fish sauce and simmer, uncovered, for 8-10 minutes or until pork is tender.
5. Add pineapple and remaining lime juice and simmer for 3 minutes or until pineapple is heated. Stir in basil.
2. Place pork in a bowl, add spice paste and toss to coat pork well.
3.Heat oil in a wok or large saucepan over a medium heat, add pork and stir-fry for 5 minutes or until fragrant and pork is just cooked.
4. Stir in sugar, coconut cream and milk and fish sauce and simmer, uncovered, for 8-10 minutes or until pork is tender.
5. Add pineapple and remaining lime juice and simmer for 3 minutes or until pineapple is heated. Stir in basil.
Chef
