GRUB 

25 JANUARY 2016 

Something for the weekend Sir!

Thai Moo Grob

Going against the grain of healthy January we know, however, damn worth it! Here’s another Thai inspired dish to serve with steamed green veg. Serve with Rice or Noodles for a wholesome, satisfying, naughty little treat.

Ingredients – Serves 4

• 400-500g Pork belly strips

• 1 tsp. salt

• 2 shallots

• 2 cloves of garlic

• Thumb size piece of ginger

• 3 tomatoes

• 2 red chillies

• 2 green chillies

• Big Bunch of coriander

• 2 tbs soy sauce

• 4 tbs chicken stock

• 2tbs Rice wine or dry sherry

• 2 tbs Fish sauce

• Garnish – Coriander and chilli

• Green veg as you wish

• Rice or noodles as you wish

Prep 20 mins

• With a sharp knife or a pair of sharp scissors, cut the pork belly skin and fat down to the meat every 20mm or so. Then stand the strips up together with the cut skin facing up and rub with salt.

• Heat the oil until very hot (smoking hot), then deep fry the pork until the skin is crispy and golden. Remove from the fat, dry on some kitchen roll and allow to cool. Once they have cooled down, finish the 20mm cuts completely so that you have bite size pieces of crispy pork.

• Finely chop the Shallots, Ginger and Garlic. Skin the tomatoes by placing them in boiling water for a minute, remove and the skins will fall off; then finely chop them.

• Finely chop 1 green and 1 red chilli, then cut the remaining two chilli’s into fine Julienne strips for garnish. The final task is to as finely as you can, chop the stalks of the coriander bunch.

• Put on your rice or noodles as per packet instructions

   

Cook 10 mins

• Heat 2 tbs of oil in a wok and fry the shallots, garlic and ginger for a couple of min’s. Now add the chilli, tomato, coriander, stock, wine and soy sauce. Bring to the boil and add the pork pieces. Cook to warm the pork through for 5 min’s.

• Now you can add your green veg if you wish (or steam your veg separately) and mix thoroughly to combine into the sauce. You only want the veg to cook for a couple of min’s so that it’s still crisp and crunchy.

• Last minute add the fish sauce, a good squeeze of lime juice and serve in your best tableware, garnished with coriander and julienne strips of chilli…Enjoy!