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Mother's Day on StarChefs
Mother's Day on StarChefs
Recipes Inspired by the Mothers of Celebrity Chefs and Cookbook Authors


Pork with Pineapple
Keing M'noa
By Chef Nadsa de Monteiro-Perry (more info)



Ingredients:

  • 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

    Paste:
  • 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


Method:

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 5 minutes.

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.


StarChef 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 Western world.



[Previous recipe by Nadsa de Monteiro-Perry]


Mother's Day Recipes Archives:
1998 | 1999 | 2000



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