Weeknight-friendly Pork Side with the galangal and chilli we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the kaffir lime leaves and the rest of the galangal and chilli flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Thai
Members
Our tested Slow-Cooked Salmon Hotpot: coconut, generous, and balanced with galangal and chilli....
Thai This Thai Chowder leans on fish sauce and palm sugar to do the heavy lifting. We stir-fry the...
Thai
Members
Weeknight-friendly Sweet Potato Bites with the lemongrass and lime we come back to again and...
Thai This Thai Bisque leans on red curry to do the heavy lifting. We smoke the Cauliflower for real...