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Pasta with Thai Coconut Pork




Source of Recipe


Mr Goudas


Recipe Introduction


Follow the Asian tradition to prepare a combination of pasta and pork that will not let you down. Do not use very lean cuts of pork; use the meat from country-style spareribs and pork butt.


List of Ingredients




1/2 cup flavourless cooking oil
5 cloves garlic, finely minced
2 tablespoons very finely minced ginger
1 pound meat from country-style spareribs or pork butt
1 bunch baby carrots, stemmed and pealed
2 cups shelled peas or frozen petit peas
1/2 cup cilantro springs
2 teaspoons cornstarch
8 ounces dried mafaldine, fusilli, or your favourite pasta
Sauce

1 cup unsweetened cocnut milk
1/2 cup chicken stock
1/4 cup Chinese rice wine or dry sherry
2 tablespoons Thai fish sauce, or 1/2 teaspoon salt
1 teaspoon minced lime zest
1teaspoon Asian chile sauce


Recipe



In a small container, combine the oil, garlic, and ginger. Cut the pork into 1/2-inch-wide pieces. Set aside the carrots. Shell the peas. set aside the cilantro, cornstarch, and pasta. In a bowl, combine all sauce ingredients.

Place a 12- or 14- inch saute pan over high heat. When hot, add the oil-garlic mixture and saute until the garlic begins to sizzle but has not browned. Add the pork. Stir and toss the pork until it loses its raw color on the outside, about 4 minutes. Pour in the sauce. Bring to a low boil, and reduce the heat to low. Stir in the caroots, cover, and simmer until the pork is tender, about 30 mins. If the sauce is made more than 1 hour in advance of serving, cool, transfer to a bowl, and refrigerate. All advance preparation steps may be completed up to 1 day before you begin the final cooking steps.

Cooking Directions

Chop the cilantro. Combine the cornstarch and 2 teaspoons cold water. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still slightly firm, remove from the heat and drain.

Meanwhile, bring the pork to a simmer. Add the peas, and simmer until the peas brighten, about 5 minutes. Taste and adjust the seasonings, especially for salt. If the sauce appears waterly, stir in the cornstarch mixture. Transfer the pasta to a heated platter or 4 heated dinner plates. Spoon the pork over the pasta, sprinkle on the cilantro, and serve at once.

Servings: 4