RECIPE: Rec: Pork with Garlic and Pepper – this was delicious & easy to make

[richard-in-cincy]

My notes:

This was my Sunday dinner but it’s so easy to make for a weeknight.

I used the following:

1.84 lbs. pork tenderloin sliced crosswise to ½”

12 garlic coves (one bulb)

canola oil

I crushed the peppercorns roughly in my mortar and pestle instead of my coffee grinder. Pureed the cilantro roots and garlic in my Cuisinart.

I didn’t find the garlic paste overpowering and it was ample for the extra pork I cooked. I served it with jasmine rice.

- - - - - - - - - - - - - - - - - - - - - - - - -

PORK WITH GARLIC AND PEPPER

Muu Phat Kra-Tiam Phrik Thai

A classic combination of garlic and pepper is found in this Chinese-style dish. Thai garlic is less pungent than many other garlics. Try to buy new season garlic. Crush the peppercorns just before you use them. Serve with a vegetable dish and jasmine rice.

1-1/2 teaspoons black peppercorns

1 whole bulb of garlic, cloves roughly chopped

8-10 coriander (cilantro) roots, roughly chopped

3 tablespoons vegetable oil

500 g (1 lb. 2 oz) pork fillet, cut into 5 cm (2 inch) squares

1 tablespoon fish sauce

1 tablespoon light soy sauce

½ teaspoon sugar

garlic and chilli sauce (page 283), to serve

USING a pestle and mortar or a small blender, pound or blend the black peppercorns (just roughly) and spoon them into a small bowl.

POUND or blend the garlic and coriander roots into a paste and mix with peppercorns.

HEAT the oil in a wok or frying pan and stir-fry half the garlic and peppercorn paste over a medium heat for 1 to 2 minutes or until the garlic turns light brown and is fragrant. Add half the pork and stir-fry over a high heat for a minute, then reduce the heat and cook for 2 to 3 minutes, or until the meat is cooked. Remove from the heat. Repeat with the remaining paste and pork. Return all the pork to the wok.

ADD the fish sauce, light soy sauce and sugar to the wok. Stir-fry for 5 minutes or until the pork starts to turn brown. Serve with garlic and chilli sauce.

the food of Thailand

Published in 2003 by Murdoch Books

 

[curious1]

This looks wonderful Sandy, thanks for sharing. Were you able to find cilantro roots? I would

have to make it when I was growing cilantro in a pot. If you found cilantro with roots, how large were they? I've often wished I had my hands on a recipe using roots when I have them. Unfortunately, that won't be until next fall. Way too hot now.

 

[richard-in-cincy]

Sorry Curious, I forgot to mention that I substituted using stems. I just winged

it by using 10 stems. Scroll down to coriander root at link. I never used stems before but they smelled and tasted quite good after biting into one.

http://www.foodsubs.com/Roots.html

 

[curious1]

Thanks for the picture, the roots on the potted ones never get that large! Yes, cilantro stems are

more tender and mild compared to parsley stems! Thanks.