Moroccan Couscous
Cornmeal Cake with Rosemary Syrup

Mu Gratiem (Garlic Pork)

Pork cooked in a garlic, cilantro paste then finished in a sweet fish sauce.

Plated 

Served on lettuce leaves with rice.

You have to try this...

First thing to do is make the garlic, cilantro paste and the sauce.

Ingredients 

Gather the ingredients. Garlic, cilantro, white peppercorns, sugar, water and fish sauce.

Chop cilantro 

Chop the garlic and just one inch of the cilantro stems, not the leaves.

Start paste 

I used my Molcajete but a mini food processor would be quicker and easier. 

I just love using it, weird I know. 

Garlic cilantro paste 

All mooshed up into a paste. 

Now make the sauce.

Water, sugar 

Add water to the sugar in a small bowl,

Add fish sauce 

then the fish sauce. 

Dissolve sugar 

Make sure the sugar is dissolved.

Set the paste and sauce aside.

Ingredients (1) 

Cut one pound of boneless pork loin or pork chops into thin strips.

Have the paste, sauce, oil and pepper ready.

Add oil to pan 

Heat up the wok and add the oil. Swirl the oil around in the pan. 

Cook garlic paste 

Cook the garlic, cilantro paste in the oil until lightly browned. 

Add pork strips 

Add the pork strips to the cooked paste. Cook until the pork is no longer pink.

Add pepper 

Add the white pepper and cook one minute more.

Add sauce 

Add the sauce and

Simmer 

simmer to thicken the sauce.

Add water if needed, I didn't have to. You should have about 1/2 cup of sauce. 

Plated close

Serve on lettuce leaves with rice. 

I put a little meat and some rice in a lettuce leaf and ate it that way. Don't know if that was the proper way to do it or not, but dang, was it good.

This is full flavored, there's nothing wimpy about this dish. I love it and can't wait to eat the leftovers tomorrow. 

@@@@@ Now You're Cooking! Export Format

Mu Gratiem (Garlic Pork) Serves 4 To 6

ethnic, meats

1 pound bones pork chops or pork loin
1/2 cup (1/4 lb) finely chopped garlic
1/4 cup finely chopped coriander root (thai; pak chii) (or bottom 1'
  fresh cilantro)
2 tbs fish sauce (nam pla)
1 tbs granulated sugar
1/4 cup water
3 tbs vegetable oil
1 tbs ground white pepper
  red lettuce leaves

1.Slice pork across the grain into 1 to 2' strips, not more than 1/8'
thick and set aside. Pound the garlic and coriander root in a mortar to a
smooth paste.

2. Combine the fish sauce, sugar and water in a small bowl and stir 'til
the sugar's dissolved. Set aside.

3. Heat a wok, add oil, swirl to cover. Add the paste from Step 1 and
stir-fry 'til lightly golden.

4. Add the pork and stir-fry 'til the pink color disappears.

5. Add the white pepper and stir-fry about 1 minute. Don't let it burn.

6. Add the liquid from Step 2 and stir over moderate heat until the sauce
begins to thicken and any stuck portions are loosened, about 1 minute. Add
more water if it gets too dry. There should be about 1/2 cup of sauce.

Serve over lettuce leaves, with rice.

--

Notes:  Nick on abf

~Semper Fi~     

** Exported from Now You're Cooking! v5.84 **

And that's that.


Comments