Burmese Lemon Grass and Chilli Pork

cook 30 mins
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 500 g (1lb) pork tenderloin, cut into bite-sized pieces
  • 8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
  • 2 tablespoons tamarind paste
  • 1 tablespoon fish sauce
  • 200 ml (7 fl oz) hot water
  • chopped coriander leaves, to garnish
  • steamed rice, to serve
  • 1 large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 teaspoon ground turmeric
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon chilli powder
  • To make the spice paste, put all the ingredients in a food processor or blender and blend to a paste, adding a little water if needed.
  • Heat the oils in a wok or frying pan until hot, add the spice paste and stir-fry over a medium-high heat for 1–2 minutes. Add the pork and stir to mix well, then increase the heat to high and stir-fry for a further 8–10 minutes.
  • Add the lemon grass, tamarind paste, fish sauce and measurement water and stir well. Cook for 3–4 minutes or until the pork is cooked through.
  • Scatter with chopped coriander leaves and serve with steamed rice.
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