My twenty-second recipe with Wednesday with Donna Hay is Thai Caramelized Pork Salad found in her cookbook Off the Shelf: Cooking from the Pantry,
p. 120.
The ingredient list: soy sauce, sugar, small red chilis, shredded ginger, lime juice, ground star anise, boneless pork tenderloin, salad leaves, spring onions, basil, mint, cilantro.
The
recipe is easy: the sauce is made, the meat is cooked, the salad is
assembled, and it all has a meet and greet on the plate. Truly
delicious and wonderful, great for lunch or dinner, easy enough for
either. Definitely a repeat. (I think you could use leftover pork
tenderloin and dunk it in the sauce for a bit and it would work nicely
as well.) Not sure why, but my reduced sauce in this photo looks black, in reality it is just a very dark warm brown.
Wonder what the others thought? Gaye's post on this is here, Margaret's post is here. Next week Margaret's pick: Spinach and Ricotta Baked Pasta, p. 22 in Off the Shelf, if you would like to cook along, send us your link if you post it, we'd love to see what you made.
