Lemon Grass Pork on Pineapple -- VIETNAM

Cookbook

Lemon Grass Pork on Pineapple
—VIETNAM

Serves 4 • Preparation: 15 Minutes • Cooking: 20 Minutes

The tart flavor of the pineapple goes perfectly with the spiced pork topping, and the finely chopped chile gives it an added kick. The peanuts can be roasted in a heavy dry skillet or in a moderate oven spread out on a baking sheet.

2 tbsp peanut oil
1 small onion, peeled and chopped fine
1 tsp finely sliced lemon grass
1 tsp chopped fine cilantro root
8 oz lean minced pork
1 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp tomato ketchup
2/3 cup chicken broth
1 tsp granulated sugar
2 oz unsalted peanuts, roasted and chopped fine
4 slices of pineapple

To garnish:
Cilantro leaves and chopped red chili

1 Heat the peanut oil in a skillet, add the onion, and cook gently for three to four minutes until softened.

2 Add the lemon grass and cilantro root and cook for one minute, then stir in the pork, breaking up any lumps of meat with a spoon.

3 Fry until the pork is no longer pink, then add the fish sauce, light soy sauce, tomato ketchup, and chicken broth. Simmer over a low heat, stirring occasionally, for about 10 minutes until most of the liquid has evaporated. Add the sugar and allow to cool.

4 Stir half the peanuts into the pork mixture and spoon onto the pineapple slices to serve. Garnish with cilantro leaves, finely chopped red chili, and the remaining peanuts sprinkled over.

Buy the Book!

from:
Asian Flavors
Unlock Culinary Secrets with Spices, Sauces, and Other Exotic Ingredients
by Wendy Sweetser
Kodansha
Paperback; 192 pages;$18.95
ISBN: 1-56836-359-1
Recipe reprinted by permission.