Tom Yum Pork Stew
Tom Yum actually is a Thai soup, mostly made with seafood or chicken. The soup base is a very hot blend of chilies, lime, lemongrass, galangal and tamarind. The flavours also go well with pork, and I thought it doesn't always have to be a soup. I experimented with lean pork and a tom yum soup base as a stew. This recipe was the result of the experiments and an instant favourite for all my friends who like it hot!
- 800 g Lean pork I used a Texan pork steak, and the Texan spices combined well with the Tom Yum
- 2 tbsp Tom yum paste Use less if you don't want it to be so hot. You can buy it from Asian food stores, the Asian section of your supermarket, or you can make your own.
- 1 cup Chicken Stock
- 1 Onion chopped
- 1 Green or red pepper
- 2 Tomatoes
- 2 Carrots diced, or Julienne
- 300g Green beans quartered
- 150 ml Coconut milk
- 1 tsp Brown sugar or honey
- 2 Kaffir lime leaves
- 1 lemon grass stem, about 3 cm long.
- Coraiander leaves
- Salt to taste
- Water for cooking
Brown the meat. Add about a quarter cup of water and let it cook off until the meat starts frying again.
Sprinkle meat with sugar, add the onion and fry until caramelised.
Add the tom yum paste, lime leaves and lemon grass. Stir well, and try to coat the meat in tom yum paste as much as you can.
Add all the other ingredients except coriander, plus enough water to make a stew gravy and simmer for 20 - 30 min.
Serve with jasmin rice and garnish with coriander leaves.
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