GROUND PORK AND SHRIMP IN COCONUT MILK
**Freezer Friendly recipe. Freeze in individual portions in freezer bags. I added fresh cilantro once before serving because I had it on hand. Fabulous. I have a lot to say about this little recipe. First it is ugly, really ugly. A totally white dish. It does taste fabulous. Do not omit the garnish, it adds color and the flavors are important. This recipe was a great solution to a "Costco" dilema I encountered. I buy boneless pork chops in bulk at Costco and needed some easy recipes other than traditional pork chops. I found this recipe in Mark Bittmans "The Best Recipes in the World" and of course adapted it to my needs. It takes about 15 minutes max to make. Love that! What I especially like, is that I learned to grind my own meat in my food processor. You simply cut the pork into chunks (1 - 2 inches) and put them in the processor. Pulse on and off until it's ground. I thought it would be a big gooey mess, but it worked perfectly! The original recipe call for 1/2 pound of uncooked shrimp, peeled and chopped. I just substituted cooked bay shrimp and add them at the end. (You could certainly leave out the shrimp). I also worried about the pork being cooked through, but becuase it was ground it only took a few minutes!! Nam Pla is an Asian fish sauce made from Anchovies. It is like a light soy sauce.
Provided by Mrs Goodall
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start Rice cooking, this takes 3 times as long as cooking the sauce.
- Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
- Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
- Take pan off of stove and add shrimp.
- Stir in the nam pla fish sauce, then salt and pepper to taste.
- Serve over rice; garnish with onions, cilantro and mint.
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