Wednesday, January 23, 2013

Pork, pineapple, cashews and lime

A few weeks ago I had a ridiculous craving for sweet and sour pork. Ridiculous because I've not eaten any for years, let alone made some. So I turned to my collection of 1970s cookbooks (at last, they've been useful!) and made an approximation of their various recipes - which was as revolting as you might expect, with this sort of gloopy, cornflour-thickened sauce.

Last week though, I had another attempt. There was sweet (a ripe, juicy Australian pineapple), sour (lime juice and a few shredded kaffir lime leaves) and pork (free range Scotch fillet), plus some salty roasted cashew nuts for crunch. It was delicious, which proves a) you can learn from your mistakes and b) some things are best left to the mists of memory.


Pork, pineapple, cashews and lime
This is a really good mid-week dinner - it's fast, good for you and feels like a treat. Chop everything up, put some rice on to cook and wash some crunchy lettuce leaves - cos, iceberg or Little Gem. Then quickly stir-fry the pork and other bits before scooping it and the rice with the lettuce. Making lettuce parcels is a good way to encourage recalcitrant lettuce eaters to get their fill of Peter Rabbit's favourite greens. If you haven't got access to fresh pineapple, leave it out rather than use the canned sort because that only tastes of tin.

2 Tbsp oil
2 cloves garlic, finely sliced
1 red onion, finely sliced
3 cm piece of fresh ginger, grated
2 kaffir lime leaves, finely sliced
600g pork Scotch fillet, cut into 1cm x 2cm pieces, at room temperature
300g fresh pineapple, cut into 1cm  x 2cm dice
100g roasted salted cashew nuts
1 Tbsp brown sugar
zest and juice of two limes

Heat a large heavy pan and add the oil. When it is hot, add the garlic, onion, ginger and lime leaves and stir-fry for a couple of minutes, until golden. Tip in the pork and let it fry for two minutes before stirring around. It should be browned on all sides but don't overcook it. Add the pineapple, cashews and sugar. Cook, stirring all the time, for another two to three minutes, until the pork is done. Remove from the heat and squeeze over the lime juice, stirring to scrape up the caramelised bits from the bottom of the pan. Sprinkle over the lime zest and serve with rice and lettuce wraps as detailed above. Serves four.

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5 comments:

  1. Oh fond memories of sweet and sour which never tasted so good after a night on the beer. This sounds so much more 21st century and in keeping with the healthier lifestyle I have now.

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  2. Nice touch using the cashews for crunch. Another addition could be a handful of crisp noodles.

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  3. I might try this for Chinese New Year, it looks great.

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  4. Sounds really interesting, glad you managed you to utilise your 1970s books x

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  5. Jamie Oliver has a nice one in Ministry of Food but it does contain cornflour, as does my dad's recipe (ex chef). I really like your fresh take on it.

    By the way, the last time I visited your blog, a completely different template was up, but this time not. (a) Am I going mad?; or (b) did you have a change of mind?, or (c) does my laptop need a virus check?

    ReplyDelete

Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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