A light and refreshing dish, with hint of citrus from lemongrass and crunch and nuttiness from peanut, Thai lemongrass pork is the perfect summer dish. It is great served with steamed white rice, or lightly boiled vermicelli, or even along seasonal vegetables in a salad! ♥
Thai Lemongrass Pork
- 500 gram pork roast (Indonesian: daging babi panggang), cut into strips
- 2 lemongrass (Indonesian: sereh), white parts only, cut into thin slices
- 4 scallions (Indonesian: daun bawang) , cut into thin slices
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 tablespoon oil
- 2 cloves garlic (Indonesian: bawang putih), minced
- 2 red cayenne chilies (Indonesian: cabe keriting merah), sliced
- 4 tablespoon toasted peanut (Indonesian: kacang tanah sangrai), roughly chopped
- 2 tablespoon fish sauce (Indonesian: kecap ikan)
- 2 teaspoon palm sugar (Indonesian: gula Jawa)
- Garnish and accompaniments
- 2 tablespoon chopped coriander leaves (Indonesian: daun ketumbar)
- steamed white rice or lightly boiled vermicelli
- Place pork, lemongrass, scallion, salt, and pepper in a mixing bowl. Stir until well mixed. Cover the bowl with a saran plastic and chilled in the fridge for at least 30 minutes.
- Heat oil in a frying pan, then sauté pork slices until no longer pink, about 2 to 3 minutes.
- Add garlic and chili into the pan, mixed well, and cook for another 6 to 8 minutes, or until the pork is fully cooked and tender.
- Add peanut, fish sauce, and palm sugar. Toss so everything is mixed well.
- Turn off the heat, transfer to a serving plate, and garnish with coriander leaves. This dish goes perfectly well with steamed white rice, or lightly boiled vermicelli.