This simple Thai-inspired peanut pork melts in the mouth!
It’s cold, and dark, and everyone seems to be depressed because:
a: They’re on a diet, but the sugar addiction from Xmas just ISN’T LETTING UP!
b: Going back to work is too hard after one or two weeks of overindulgence, partying and lazing on the sofa watching films
c: Well just because it’s cold and dark!!
I’m using food to remedy the situation.
Whilst not exactly diet food, this slow-cooked pork is homecooked and extra tasty. I’m just going easy on the portion size!
It’s also a lovely comforting dish to come home to after a long day at work (and leftovers, warmed up in the office microwave is the best idea ever!). Throw on a few chilli flakes to warm you up from the inside, and everything will be ok with the world again.
I was looking at the recipes on Kitchen Sanctuary that are proving to be most popular at the moment – and they ALL seem to be meaty, slow-cooked comfort food type dishes. So it seems like you guys are with me on this! Here’s a quick screen shot (you can see the current favourites on the left hand menu bar)
If you’re looking for other lighter-but-still-comforting recipes, check out the current issue of Superfood Magazine. I’ve got 6 delicious dinner recipes in there that are all easy on the waistline.
I got interviewed in this issue too!! Little old me, getting asked questions like I have something interesting to say!!
I was so excited, I carried the mag around for 2 days so I could show it to anyone I came across. Yes I am that annoying 😀
- 1 tsp olive oil
- 1kg (2.2 pounds) diced pork shoulder
- 1 onion, peeled and chopped
- 2 tbsp. ground coriander
- 1 tbsp ground cumin
- 1 tsp ground ginger
- ¼ tsp garlic salt
- 300ml (1¼ cups) chicken/veg stock (use vegetable bouillon for gluten free)
- 400ml (14oz) can full fat coconut milk
- 2 heaped tbsp. peanut butter (check if you need it to be gluten free, it usually is though)
- Juice of 1 lime
- 200g (7oz) tenderstem broccoli, chopped into bite sized pieces
- 100g (1 cup) beansprouts (these can be fresh, or canned beansprouts that have been drained)
- To Serve:
- Boiled rice
- Fresh coriander (cilantro) - roughly torn
- Green chillies (I use Fresno chillies), chopped
- Chili flakes
- Preheat the oven to 170c/325f.
- Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides - takes about 6-8 minutes.
- Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
- Add the coriander, cumin, ginger and garlic salt and stir.
- Add the stock, coconut milk and peanut butter. Stir and bring to a gentle simmer, then place a lid on the pan and place in the oven to cook for 2 hours.
- Stir in the lime juice, then add the brocolli and beansprouts. Stir and place back in the oven for 10 minutes.
- Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.