Sunday, 26 April 2015
Pork escalope with peanut sauce, sticky rice and green beans
"Come; give us a taste of your quality” Hamlet (to a Player).
This one is from memory, very simple and it’s quite nice as it doesn’t use coconut milk. Finely chop an onion and sweat in oil or butter in a frying pan that has a lid. Once the onion is slightly cooked, add the pork and seal/ brown the meat for a couple of minutes each side. In a separate bowl dissolve three table spoons of peanut butter in approx 300ml of chicken stock. It does actually dissolve and goes a lovely thick consistency. Then add to the pork, cover the pan and simmer for approx 20 minutes. I made the sticky rice in the Aga and served the pork and sauce on top in a large dish. I dislike serving portions to people, particularly adults, preferring to let them help themselves – we’re eating at home here and not in a restaurant. I sprinkled some chopped coriander on the top and served it with steamed green beans and sweetcorn. The pork and peanut sauce is also good served with noodles. You could garnish with whole or bashed peanuts.