food for thought

by michelle

grilled pork + coconut vegetables

with 2 comments

These dishes, Vietnamese in style, both feature lemongrass.

Marinated in a mixture of fresh lemongrass, fresh kaffir lime leaf and Vietnamese chilli paste these pork chops were cooked quickly under a hot grill and garnished with coriander.

The vegetables are a sweet and mild contrast to the spicy pork chops. To make this, fry diced shallots with finely diced garlic, ginger and lemongrass in a little oil. Add the vegetables (carrots, sugar snap peas, baby corn, red pepper and straw mushrooms) with a little chicken stock and allow them to simmer until almost cooked. Next add ½ a cup of coconut milk and a teaspoon of fish sauce allowing this to heat through thoroughly before adding a generous amount of chopped coriander.


2 Responses

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  1. Reblogged this on inspiredweightloss.


    November 28, 2011 at 7:51 am

    • Thanks for liking, commenting and re-blogging. Your journey sounds familiar – I wish you every success!

      michelle picker

      November 28, 2011 at 3:29 pm

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