I love Thai flavours. Usually given the above ingredients I would probably make a stir-fry, but I wanted to make something a bit different. We also very rarely eat pork, partly because I don't usually think to buy it, and partly I don't really like eating non-free range pork given the apalling conditions of pen reared pigs.
Thai pork kebabs
500g pork steaks or schnitzel, sliced into thin strips
12 kebab sticks, soaked to avoid them catching on fire (you may use less)
1 t crushed garlic
2 T grated fresh ginger
1 t finely grated lemon rind
1/4 c chopped fresh coriander
2 T fish sauce
2 T sweet thai chilli sauce
Juice of 2 lemons
1. Mix all the marinade ingredients together.
2. Marinate the pork in the mixture for at least 2 hours.
3. Thread onto kebab sticks.
4. Cook under the grill or on the BBQ.
Thai noodle salad
1 1/2 t crushed garlic
1 T grated ginger
2 T soy sauce
1 - 2 T sweet thai chilli sauce
1 T fish sauce
2 T peanut butter
Juice of 2 lemons
1 T brown sugar
Handful of coriander leaves, chopped
500g noodles (I used udon) cooked to instructions on packet
1/2 c roasted peanuts OR 2 T toasted sesame seeds
2 spring onions, chopped (optional)
1/2 head of broccoli,cut in small florets, steamed for about 4 mins
1 carrot, cut into small batons, steamed for about 4 mins
1. Mix dressing ingredients together.
2. Mix prepared salad ingredients together and toss through dressing, serve with kebabs.
Note: Different veges could be used in the salad, this is just what I had. Capsicum, mung bean or snowpea sprouts, cucumber and snowpeas would all be yummy.
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