Hong Kong nutritionist,uk nutritionist,nutritionist blog,nutritionist blogger,nutrition consultant uk, nutrition consultant hong kong,wynnie chan author,Wynnie chan,wynnie chan uk,Wynnie chan uk,healthy recipe blog,nutrition spokesperson uk,nutrition spokesperson hong kong,nutrition spokesperson,eating well,heathy eating blog,recipe development,nutritional analysis,nutrtion education uk,nutrition education hong kong,healthy eating tips,Fresh Chinese book,new Chinese cooking,modern Chinese cooking,healthy chinese food,GI & GL Counter book,Calorie Counter book,Ken Hom Nutri Wok Kit book,Good Carbs Bad carbs book
More than just a cup of tea
May 28, 2016
My obsession with tea extends to herbal ones; lemongrass is one of my all time favourites - just so reminds me of wonderful food filled holidays in the Land of Smiles. I bought a bunch from the wet market intending to use it for making a herbal infusion but somehow they ended up in this supper dish with pork and a dessert (show you later!) instead.
I served this with fresh beansprouts, cucumber and carrot strips with loads of fresh mint, extra coriander and cooked rice noodles. No one complained apart from my dog who didn't manage to get any (intentionally dropped under the table) leftovers.
4 shallots, peeled, roughly chopped
4 cloves garlic, peeled
3 lemongrass stalks, thinly sliced
450g pork shoulder, sliced against the grain to about 1 cm thick
1 tbsp fish sauce, or to taste
1 tbsp honey
1 tbsp grapeseed oil
1 tbsp soy sauce
Freshly ground black pepper
Sesame seeds, toasted
Handful fresh coriander, chopped
Blitz the shallots, garlic and lemongrass in a food processor.
Combine the pork, lemongrass mixture, fish sauce, honey, oil and soya sauce in a bowl. Cover and leave to marinade for at least a couple of hours in the fridge.
Heat a non stick frying pan over a medium high heat. Add the pork in a single layer and cook for 5 minutes on each side or until the pork is cooked through, season with black pepper.
Sprinkle over with sesame seeds and coriander before serving.
Nutritional information per 4 servings: 209kcal, 879kJ, 25.0g protein, 9.0g fat, 7.6g carbohydrates, 0.5g fibre