I’ve been saying it for months, but I really want to try cooking more authentic Asian food and follow actual recipes. I can cook a great stir-fry (see my storecupboard recipe here), but it’s far from traditional and there’s a whole world of recipes out there to explore.
I think in my head, I’ve always perceived authentic Thai cooking in particular to be very complex, very time consuming, and very expensive to buy all of the necessary hard-to-find ingredients. And in some cases that is true – the book I’m posting about had a lot of ingredients I wasn’t sure where to find, how to prepare or even what they were (is it a fruit? a spice?). But that was only a really small sub-section of the recipes, with the vast majority of them being easy to follow, kind to the purse-strings and quick to put together.
The Easy Thai Cookbook by Sallie Morris*, aims to encourage you e seeing a little less of your local take-away driver and lot more variety on your plate. Showcasing the ingredients and techniques used in Thai cookery, there’s over 70 delicious sounding recipes and a very detailed guide on ingredients and equipment. I definitely feel a little more confident venturing to my local Thai store now (though it’s not needed for this recipe!).
Onto this recipe, and I have a feeling it’s going to become a firm favourite. Pork fillet is a pretty bargainous cut of meat, costing around £4 for a full fillet which easily fed two of us (and we’re greedy!) for two meals. It is quite easy to dry out so needs careful cooking, but it’s perfect in a stir-fry style recipe. We served this pretty simply with a small amount of rice, and some courgettes tossed in a soy and basil dressing – it made for a speedy, tasty and light Saturday night supper.
Recipe (served 2)
- 2 tbsp oil
- 1/2 a pork fillet, around 200-250g
- 1 small onion, finely sliced
- 1-2 cloves of garlic (we used two)
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, cut into lengths and quartered
- 2 tbsp water
- 1 tbsp fish sauce
- Lots of freshly ground black pepper
First off, trim any excess fat off your pork, and slice into thin rounds of equal thickness. Make sure the rest of our ingredients are chopped and ready to go.
Heat a wok, add the oil and, once it’s hot and shimmering, toss in the pork, onion and garlic. Stir-fry for 5 or so minutes until the pork is almost cooked through, then add the remaining ingredients and toss together until the pork is cooked.Season and serve immediately.
Told you it was easy – and despite the relatively short list of ingredients it was super-tasty. The pork stayed tender, with the quick cooking time preventing it from drying out. I also loved the garlicky taste combined with the fish sauce – really savoury, but it avoided being over-salty too. Definitely one to make again…
*I received a copy of the Easy Thai Cookbook to review however all opinions are, as always, my own.
Are you a fan of Thai food? What’s your favourite Thai recipe?