Recipes Inspired by the Mothers of Celebrity Chefs and
Pork with Pineapple
By Chef Nadsa de Monteiro-Perry (more info)
- 1/4 cup vegetable oil
- 1/4 cup Sugar
- 2 tsp Salt
- 2 Tbsp Fish sauce
- 2 cups Water
- 1/4 cup Fish powder
- 5 Kaffir lime leaves, deveined
- 1 1/2 lbs pork, fresh ham, Cut into pieces 2 inches long
by 1 1/2 inches wide and 1/2 inch thick
- 2 tsp Shrimp paste
- 1 tbsp Lime juice, freshly squeezed
- 1 fresh pineapple slightly underripe, about 1 lb., peeled,
cored and julienned
- 2 1/2 Coconut milk
- Fresh sweet basil leaves for garnish
- 1 stalk lemongrass, thinly sliced
- 2 large shallots, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 10 Kaffir lime leaves, deveined
- 1 tbsp. Galangal, peeled and coarsely chopped
- 1/4 tsp. Turmeric
- New Mexico chilies, dried, soaked, seeded, and deveined
- 2 tbsp. cilantro stems, chopped
- 1 cup water
1). Cut fresh ham into pieces 2 inches long by 1 1/2 inches
wide and 1/2 inch thick.
2). To make the paste: blend all the ingredients in a blender
until smooth, 2 to 3 minutes. Set aside.
3). Heat the oil a large skillet over medium high heat.
Add 1 cup of the coconut milk and cook, stirring constantly,
until the oil separates from the milk, 2 to 3 minutes. Add
the spice paste and shrimp paste and cook, stirring occasionally,
until the aromas of the spices are fully developed, about
4). Stir in the pork, sugar, fish sauce, and salt and cook
for about 5 minutes. Add the water and the remaining 1 1/2
cups coconut milk and bring to a boil.
5). Reduce the heat to low, add the pineapple and simmer
for 10 more minutes. Add the fish powder and kaffir lime leaves
and cook until pork is tender, 5 to 10 minutes more. Remove
from the heat.
6). Stir in the lime juice, garnish with sweet basil leaves
and serve with steamed jasmine rice.
Nadsa de Monteiro-Perry is the Executive Chef of The Elephant
Walk Boston, 900 Beacon Street, Boston, MA 02215, (617) 247-2887.
She is also Co-Executive Chef at The Elephant Walk Cambridge,
2067 Massachusetts Ave., Cambridge, MA 02140, (617) 492-6900.
The restaurants specialize in French and Cambodian Cuisine.
Nadsa de Monteiro-Perry is the daughter of Longteine de Monteiro
who has been credited with introducing Cambodian food to the