Thomasina Miers Recipe for Lemongrass Coconut Pork with Corn and Herb Salad | The new flexitarian
When I was young, parties always involved my dad going to the butcher on his motorbike. For him, restaurants were an outrageous waste of money, and cooking a nice piece of meat or fish at home was the right thing to do. On a recent trip to Madrid, I remembered those family feasts at a barbecue where a friend had grilled the skirt of an Iberian pig. This cut, the secreto, from behind the shoulder and marbled with fat and flavor, is definitely for special occasions, and boy makes it a treat.
Lemongrass pork and with coconut with corn and herb saladMarinate the pork for as long as possible. If you can't find a secreto, use thin slices of pork belly, neck or flattened chops instead. serves 6
1 large thumb-sized piece of fresh ginger3 large garlic cloves3 stalks of lemongrass, tough outer skins removed2-4 green chili peppers1 tbsp coriander seeds1 tsp ground turmeric60g bunch coriander, leaves picked, stems coarsely chopped120ml coconut milkJuice of 2 limesSalt and black pepper500g pork secreto (skirt; see note above on alternatives)< /p>
For the salad2 ears of corn, shelled1 300g packet of bean sprouts1 mini gemstone3 sprigs of mintA handful of Thai basil leaves (optional)2 tablespoons of oil sesame
Peel and coarsely chop the ginger, garlic and lemon lle, and put them in a blender. Roughly chop the chiles and add them as well (if extremely hot, start with two and add more to taste). Briefly toast the coriander seeds, then grind them in a mortar and add them to the mixture along with the turmeric and chopped coriander stems. Mix, then gradually loosen with the coconut milk, adding it little by little and mix again until you obtain a puree. Season to taste with the juice of one lime and plenty of salt.
Scrape the marinade into a clean plastic bag (a freezer bag that seals, ideally), add the pork and massage the marinade into it. Put the bag in a bowl (to catch any leaks) and marinate in the fridge overnight or up to two days - this tenderizes the meat and adds lots of flavor.
When ready to eat, bring the pork to room temperature and prepare the salad. Put a frying pan over high heat, brush the corn with a little oil, season and grill until it is fully charred. Arrange the leaves and herbs on a platter with the bean sprouts, then chop the corn kernels and add them too.
In the same frying pan, toast the meat for two for three minutes per side, until it is colored on the outside and tender and juicy in the middle. (If using a thicker cut of pork, give it a little longer.)
Dress the salad with the juice of the other lime and the oil sesame seeds, and serve with thinly sliced meat, chopsticks, mayo and chili sauce, or with steamed rice.
The simple flexDes fatty slices of eggplant or celeriac would be wonderful dipped in the same marinade, then grilled and served with the fragrant salad.
When I was young, parties always involved my dad going to the butcher on his motorbike. For him, restaurants were an outrageous waste of money, and cooking a nice piece of meat or fish at home was the right thing to do. On a recent trip to Madrid, I remembered those family feasts at a barbecue where a friend had grilled the skirt of an Iberian pig. This cut, the secreto, from behind the shoulder and marbled with fat and flavor, is definitely for special occasions, and boy makes it a treat.
Lemongrass pork and with coconut with corn and herb saladMarinate the pork for as long as possible. If you can't find a secreto, use thin slices of pork belly, neck or flattened chops instead. serves 6
1 large thumb-sized piece of fresh ginger3 large garlic cloves3 stalks of lemongrass, tough outer skins removed2-4 green chili peppers1 tbsp coriander seeds1 tsp ground turmeric60g bunch coriander, leaves picked, stems coarsely chopped120ml coconut milkJuice of 2 limesSalt and black pepper500g pork secreto (skirt; see note above on alternatives)< /p>
For the salad2 ears of corn, shelled1 300g packet of bean sprouts1 mini gemstone3 sprigs of mintA handful of Thai basil leaves (optional)2 tablespoons of oil sesame
Peel and coarsely chop the ginger, garlic and lemon lle, and put them in a blender. Roughly chop the chiles and add them as well (if extremely hot, start with two and add more to taste). Briefly toast the coriander seeds, then grind them in a mortar and add them to the mixture along with the turmeric and chopped coriander stems. Mix, then gradually loosen with the coconut milk, adding it little by little and mix again until you obtain a puree. Season to taste with the juice of one lime and plenty of salt.
Scrape the marinade into a clean plastic bag (a freezer bag that seals, ideally), add the pork and massage the marinade into it. Put the bag in a bowl (to catch any leaks) and marinate in the fridge overnight or up to two days - this tenderizes the meat and adds lots of flavor.
When ready to eat, bring the pork to room temperature and prepare the salad. Put a frying pan over high heat, brush the corn with a little oil, season and grill until it is fully charred. Arrange the leaves and herbs on a platter with the bean sprouts, then chop the corn kernels and add them too.
In the same frying pan, toast the meat for two for three minutes per side, until it is colored on the outside and tender and juicy in the middle. (If using a thicker cut of pork, give it a little longer.)
Dress the salad with the juice of the other lime and the oil sesame seeds, and serve with thinly sliced meat, chopsticks, mayo and chili sauce, or with steamed rice.
The simple flexDes fatty slices of eggplant or celeriac would be wonderful dipped in the same marinade, then grilled and served with the fragrant salad.
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