Indian...Thai Pork

Directions

Boil the pork properly and rinse well.

Add 30 ml of Worcestershire sauce and mix it properly, keep it for 10 min.

Heat oil in a Fry pan (Nonstick) and add chopped Onion, Garlic and ginger.

Fry for 30 seconds until it gets browns and add the marinated pork.

Stir it properly and cook for 10 min in low flame until it turns brown.

Add fish sauce, pepper & basil leaves.

Stir gently and wait until the smell pour.

Add the leaves of the cauliflower and chopped lemon grass / lemon leaves.

Stir it carefully and cook it for another 5 minutes. Serve hot with chopped coriander leaves and spring onion.

I am sure it will give you a lip smacking experience and different taste. Try it! It will be more overwhelming if you have it with Red Wine..or with Heineken Beer…....

Note:

Worcestershire sauce is made from purees of fruits and vegetables such as apples and tomatoes, with sugar, salt, spices, starch and caramel. It commonly accompanies western-influenced yoshoku dishes such as the aforementioned tonkatsu and korokke. Yakisoba sauce, and okonomiyaki sauce are also variants of Worcestershire sauce, often thicker and sweeter than the original. Thai people hardy use this Worcestershire sauce. I have added this Worcestershire sauce in replacement of some traditional Thai sauce which is not easily available in the Indian Market. But the smell and taste are same...

Cauliflower Green Leaves:

Not the thrive roots; we require the green leaves of cauliflower. Usually we don’t eat the green leaves of cauliflower: But cauliflower leaves are edible just like cabbage but wait until the curd is harvested before you cut the leaves. The leaves are far more tender than cabbages but the same nutritional value.