The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
500 g pork fillet
1 small red chilli
1 bunch of fersh mint leaves
100 g roasted peanuts (roughly chopped)
1 bunch of fresh coriander
3 tsp rice
2 tsp palm or demerara sugar
First grate the zest of three limes and then juice all six.
Mix the juice with the sugar, finely chopped chilli, nam pla or fish sauce, tamari and continue to stir until all the sugar has been dissolved.
Cook the small of amount of rice in boiling water. Trim the pork fillet, slice it and batter it into strips.
In a hot pan with a little peanut oil sear all the pork very quickly and then remove and keep warm.
Peel and dice the shallots and place in a large bowl with the herbs, peanuts and pork plus the dressing. Quickly fry the rice in the same oil as the pork until golden and mix in with the rest of the salad.