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Recipe posted by Yann Guimonet
My friends are mad about this dish. It is so full of flavor; it allows you to travel in the comfort of your own home! A friend of mine said that it's even better than at the Chinese restaurant-let me know what you think! "
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Preparation time: 10 mn
Cooking time: 40 mn
Rest time: 0 mn
Total time: 50 mn
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For 6 servings:
3 lb pork tenderloin
5 tablespoons soy sauce
1 tablespoon allspice
1 tablepsoon of ginger
2 cups hot water
2 cubes chicken stock
25 sugar cubes
2 ¾ cups Thai rice
½ can sliced pineapple, cut into cubes
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1
Prepare all the ingredients.
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2
Cut the pork tenderloin into bite sized pieces. Fry them in a thick based pan with a dash of oil for approximately 5 minutes until they begin to brown. The meat should remain rare.
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3
In a separate bowl, prepare the stock. Dissolve the stock cubes in 2 cups of hot water. Add the allspice, ginger and soy sauce. Mix together and put aside for later.
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4
Wash the pan you used to fry the meat. Heat the sugar with ¼ cup of water to make the caramel. As soon as the caramel turns a brown colour, pour in the stock. The caramel will harden quicky. Continue to stir, gradually adding the stock to dilute it.
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5
As soon as the caramel is fully dissolved in the stock, add the meat, making sure it is entirely covered by the stock. Cook on a high heat, stirring regularly to ensure the meat does not stick. When the water has evaporated to leave a spicy caramelised syrup, the dish is ready. Make sure you cook over a high heat to ensure the water evaporates quickly.
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6
Serve with creole rice. When the rice is cooked, drain and mix in the pineapple chunks at the last minute.
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Finishing touches...
This dish can be prepared in advance and reheated at the last minute in the microwave.
Serve hot with a glass of chilled rose wine. |
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