Thai Lemon Pork

Light, quick, and very easy. A good one for a hot summer evening. I got this one – more or less – from a ‘serving suggestion’ on the back of a pack of egg noodles. It is a gentle tasting dish, and if you want to fire it up a bit, add more chilli pepper.



300g lean pork, thinly sliced.

¼ cup olive oil.

4 cloves garlic, peeled and chopped.

1 chilli pepper, fresh or dried, seeded, chopped [optional].

1 lump ginger, about 25 mm square, chopped.

5 dried kaffir lime leaves, broken up.

1 tsp dried crushed lemon grass

3 tsp chicken stock powder.

2 tblsp cornflour.

1 tblsp Thai fish sauce.

Salt to taste

2 cups chopped mixed vegetables.

2 nests egg noodles, broken up.

1 lemon.



Place the meat and the oil together in a small sealed container and allow to marinate for an hour. Combine the ginger, chilli [if using], lime leaves, garlic and lemon grass in a heat-proof bowl and add 1 ½ cups boiling water. Stir well and allow to infuse until the liquid cools right down. Mix the stock powder, cornflour, fish sauce and salt together in a bowl. Pour the ginger infusion through a sieve into the stock powder mix, and top up with water to a volume of 2 cups. Discard the solids. Beat well to ensure that all ingredients are well combined, and set aside.



Heat a sauté pan over a hot flame and stir-fry the meat until the meat is starting to brown. Add the stock mixture, stir well until thickened, cover, reduce the heat and simmer for another 15 minutes or until the meat is cooked through. Add the vegetables, bring to the boil and simmer for about 5 minutes, stirring from time to time. Add the noodles, stir through, and simmer for the time recommended on the packet [usually about 3 minutes]. Squeeze the lemon juice all over and serve immediately.


Serves: 2.



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