Lemon Grass Pork

This recipe is another gem from my favourite cookbook.  It is an Thai recipe in an I
ndian cookbook. I love that! The recipe is called Lemon Grass Pork, and it is great because:

1) it tastes fabulous 
2) you can make it with anything you have on hand
3) it tastes fabulous

Here is my revised recipe:

Lemon Grass Pork

1/2 lb pork loin, chopped (would probably also be great with tofu or chicken)
2 lemon grass stalks, finely chopped
4 spring onions or 1 small onion
1 tsp salt
12 black peppercorns, crushed
2 tbs olive oil
2 garlic cloves, chopped
1/2 tsp dried red chilli (1 fresh if you prefer)
1 tsp light brown sugar
2 tbs fish sauce
1/2 cup raw cashews
mixture of fresh or frozen vegetables that you like! I almost always use carrots, broccoli, green beans, and then whatever else is around.
brown rice to serve


Directions:
Cut up the pork and onion, put in a bowl or Tupperware.  Add lemon grass, salt and crushed peppercorns, mix well.  Cover and leave in fridge to marinate 30 minutes.


Preheat wok, add the oil and swirl it around.  Add the pork mixture and cook over medium heat for around 3 minutes, until browned.


Add garlic and chilli and cook for a further 5-8 minutes over a medium heat, until pork is cooked through.  If using fresh vegetables such as carrots and broccoli, add them now as they take longer to cook than frozen vegetables.


Add the sugar, fish sauce, and freezer vegetables.  Toss to mix and then heat through.  At this stage if the rice isn't ready or whatever, I turn it to low, put the lid on the wok, and walk away.  It can cook on low for another 20 minutes if you would like.  Then add the cashews, and sprinkle with fresh coriander. 

Here is where I hop: