Citrus chilli pork with cashew nuts.
2 tbs vegetable oil
375g pork fillet, finely sliced
2 small red chillis (I have been known to use a sprinkle of dried instead)
6 spring onions, chopped
1/2 tsp cumin
1/2 tsp tumeric
2 tbs fish sauce
1-2 tbs lime juice (I have increased this to the juice of 2-3 limes)
2 tsp palm sugar (easily substituted for brown sugar)
2 tsp corn flour
1/2 cup roasted unsalted cashews
Mix the pork with the spring onions, 3/4's of the lime juice, chilli and cumin and tumeric and allow to marinade.
Heat the wok up to sizzling and stirfry the pork in the oil in batches until browned.
Return all the pork to the wok.
Mix the remaining lime juice, fish sauce, sugar and corn flour in a cup and pour into the wok.
Add the cashews and stir until the pork is cooked and the sauce has thickened (approximately 3-5 minutes)
Serve over fragrant jasmine rice.
1 comment:
Hi Sarah
Jeanne here from Cooksister! I wanted to let you know I have created a directory of SA food and wine blogs as a sort of central repository for all things SA and edible - here's the link:
http://cooksister.typepad.com/sa_food_and_wine
I would also like to spotlight a blogger each week by getting them to tell us a little bit about themselves - if you are keen to play along and hopefully get a bit of exposure, the questions are below:
1. Where are you – in South Africa or out in the wide world?
2. How long have you been blogging?
3. What do you enjoy the most about food or wine blogging?
4. Any downsides or frustrations?
5. What or who are your inspirations to cook, drink and write?
6. Where and when do you like to blog?
7. What's your signature dish or favourite wine?
8. What other food or wine blogs do you read?
9. Favourite restaurant?
10. For my last meal on this planet I would order…
If you have any other suggestions as to what we might want to have appearing on the blog, SA foodie events or news, please feel free to let me know - all suggestions welcome!
Many thanks,
Jeanne
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