Spicy beef with tha basil, jasmin rice with pineapple and cilantro.
Spicy pork tenderloin with jasmin rice, caramelized pineapple and cilantro.
IngredientsRecipe for 4 persons
For the pork
Fish sauce nuoc-mâm
For the rice
- Vegetable oil
- Salt and pepper
Preparation time: 20.00 min
- For the preparationsCut the pork in thine stripes.Chop the garlic, empty the chili and dice it. Cut the carrot in thine stripes, mince the green onions and the tha basil.Mince the onion, dice the pineapple, chop the parsley and the cilantro.
- For the porkIn a hot pan with vegetable ol sweat the chili, and the garlic for a minute, add the pork and the carrot, cook it for two more minutes.Add the onion, the green onion, the basil and mix it well. Finish with the oyster sauce, the fish sauce, the sugar and fresh black ground Pepper, cook it one minute more.
- For the riceIn a big pot of salty boiling water, cook the rice until tender.Sweat the pineapple with a little bit of butter, strain the rice and add it on the pineapple with the cilantro.
- For the plattingIn a big round plate, make a nest of rice in the middle of the plate put the pork on the top and finish with the chop parsley.
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