food for thought

by michelle


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I love Vietnamese and Thai flavours so I decided to use these in a pork hot-pot. All the ingredients went straight into the pot: pork ribs, sliced eggplant, diced shallots and garlic, finely sliced chilli, lemongrass and kaffir lime leaves, stock, fish sauce and a little sugar. I put the lid on and baked it in a moderate oven for an hour or more, until the pork was tender and pulling away from the bone.

As a contrast to the softness of this dish, I made a salad of finely sliced cabbage with julienne of carrots and snow peas, Vietnamese mint and coriander (cilantro) and  lightly pickled this in some rice wine vinegar and a little sugar.



Written by michelle picker

October 27, 2010 at 9:49 pm

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