Thai Pork with Pickled Carrots2013-06-13
- Yield : 1
- Servings : 3
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
If you would like to prepare something with authentic Thai taste this recipe is just right for you! Especially that the lightly pickling carrots in a spicy marinade makes this dish very special.
- 75 ml rice vinegar
- 3 tablespoons honey
- 1 red chili (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 large carrots (thinly shredded)
- 200 g pork fillet
- 1 tablespoon fish sauce
- 2 lemongrass (inner part, chopped)
- olive oil
Preheat the oven to 200C/fan 180C/gas.
Mix the vinegar, 2 tbsp of the honey, half the chili, half the garlic, a pinch of salt and the carrot together and leave to marinate.
Oil the pork with 1 tsp olive oil. Then roast it on all sides in a hot, non-stick pan.
Mix the remaining chili, garlic and honey together with the fish sauce and lemon grass. Rub it all over the meat, put in the oven and cook for 15 minutes.
Cool it down for 5 minutes, then slice into thick pieces and serve with the pickled carrots and some steamed rice.