Spicy Pork With Lemon Grass And Coconut Recipes

SPICY PORK WITH LEMON GRASS AND COCONUT

Spicy Pork With Lemon Grass and Coconut image

Make and share this Spicy Pork With Lemon Grass and Coconut recipe from Food.com.

Provided by Latchy

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

700 g lean pork loin or 700 g pork fillets
2 tablespoons vegetable oil
1 medium onion, chopped
1 piece lemongrass, about 5 cm long shredded
2 small red chilies, seeded and finely chopped
400 g coconut milk
300 ml chicken stock
1 teaspoon sugar
1 lemon, juice of
1 bunch coriander, chopped (put as much as you like depending on how you like coriander)
1/2 inch square shrimp paste (optional)

Steps:

Slice the pork very thin.
Heat the oil, in a large wok and add the onion, chillies, lemon grass, (and shrimp paste if using) cook 2-3 minutes.
Add the pork and seal.
Add the coconut milk, chicken stock, sugar and lemon juice, return to the boil and simmer for 15-20 minutes.
When cooked put in a dish and sprinkle with the coriander.

Nutrition Facts : Calories 677, Fat 46, SaturatedFat 26.2, Cholesterol 144, Sodium 226.6, Carbohydrate 11.9, Fiber 0.8, Sugar 4.9, Protein 54.8

LEMONGRASS-COCONUT NOODLES WITH SPICY CHINESE MEATBALLS

Lemongrass-Coconut Noodles with Spicy Chinese Meatballs image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

Ingredients

8 ounces Chinese egg noodles
1 tablespoon toasted sesame oil
4 ounces ground beef or veal
4 ounces ground pork
1 tablespoon peeled and finely grated ginger
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon red chili flakes
1/2 teaspoon toasted Sichuan peppercorns, ground with mortar and pestle
1/2 teaspoon sea salt
Freshly ground black pepper
3 scallions, finely chopped
2 cloves garlic, finely minced
1 large egg yolk
1/2 cup peanut oil, for frying
1 tablespoon peanut oil
1 tablespoon shrimp paste
1 stalk lemongrass, outer leaves discarded, finely chopped
One 14-ounce can coconut milk
1 tablespoon fish sauce
1 tablespoon Sriracha
1/4 cup fresh chopped cilantro leaves

Steps:

Bring a large saucepan of water to a boil. Stir in the egg noodles and cook until just tender, about 8 minutes. Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve.
For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns, salt, some black pepper, the scallions, garlic and egg yolk in a large bowl until well combined. Roll the mixture into 12 meatballs using your hands, wetting them if necessary.
Heat the oil in a wok over high heat and fry the meatballs, working in batches and turning with a slotted spoon until golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain the wok and wipe it clean with a paper towel.
For the sauce: Heat the peanut oil in the wok over high heat. Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and boil until reduced by half, about 5 minutes. Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce. Transfer the meatballs to a plate. Toss the noodles in the sauce until well coated and hot.
Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top. Serve immediately.

SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS

Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass image

This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!

Provided by tigerduck

Categories Pork

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces pork tenderloin
1 teaspoon fish sauce
2 tablespoons fish sauce
1 teaspoon soy sauce
1/3 cup low sodium chicken broth
2 teaspoons lime juice
1 tablespoon light brown sugar
1 teaspoon cornstarch
2 medium garlic cloves, minced
1/4 cup minced lemongrass, from 2 stalks (trim all but bottom 3-4 inches, remove tough outer sheath, then cut finely)
3/4 teaspoon red pepper flakes
3 1/2 tablespoons peanut oil or 3 1/2 tablespoons vegetable oil
1 lb asparagus, cut on the diagonal into 2-inch pieces
1/4 cup water
1 large onion, cut into 1/4-to 3/8-inch wedges
2 -3 tablespoons chopped fresh Thai basil

Steps:

Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.

Nutrition Facts : Calories 390.9, Fat 22.6, SaturatedFat 5, Cholesterol 74.8, Sodium 1281.9, Carbohydrate 20.4, Fiber 4, Sugar 9.2, Protein 29.2

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