Steve and i have been living in Bansko, Bulgaria since December and whilst we have loved every minute of it and really enjoyed the traditional cuisine...we couldnt wait any longer! We had to satisfy our massive Asian food cravings!!
Its almost impossible to get hold of Thai ingredients here but we managed to find some fish sauce in the city of Sofia, (courtesy of a lovely Bulgarian friend Svetlana). The chillis were bought last Sunday from the local market...they were actually pickled in a jar and not too spicy so i used enough of them, seeds too, and managed to get that good old chilli kick i love so much.
Coconut milk isn't available here either so i used dessicated for the rice...it actually worked so well i think i will use this in the future...i loved the texture it gave.The pork available in Bansko is probably the best pork i have ever eaten. It is so fresh and tender and after being left to marinate all day in these wonderful flavours it filled our hungry mouths with juicy yumminess!!
Serves 4....
What you need........
800grams of lean pork(i used pork loin) cut into chunky strips
4 medium sized carrots, peeled and cut into thin batons
a thumb size piece of fresh root ginger, peeled and finely diced
a ladle full of chicken stock
2 tablespoons of plain flour
For the marinade.....
3 garlic cloves crushed
8 tablespoons of fish sauce
5-6 tablespoons of sugar
3 limes, juiced...maybe a little more depending on the size
2 birdseye chillis(this is what i would normally use if they were available)sliced...add the seeds if you want it hotter
a big handful of fresh roughly chopped coriander leaves
For the rice....
300grams of Jasmine rice if available, if not just use good long grain
3 limes juiced
4 tablespoons of dessicated coconut
sea salt
What you do......
mix together all the marinade ingredients and stir like crazy to dissolve the sugar and combine everything.
Taste it!! add more sugar if its too salty, more limes if too sweet etc etc ...its all about personal taste.
Prepare the pork into strips and chop your carrots. Put into an oven proof dish and pour the marinade all over, using you hands mix it altogether making sure all the meat is coated.
Cover with clingfilm and leave it to marinade in the fridge for as long as you can.
When you are ready to eat, take out the pork and leave it at room temperature while you prepare the rice.
Wash the rice in cold water until the water is almost clear then cover the rice with enough water so that when you place your hand on the top the water comes up to your wrist.
Salt the water to taste and put a lid on.
Heat a little oil in a big pot and throw in the pork and carrots, stir around a bit then pour over the marinade.
Cook like this for 5 minutes then add the flour and stir well to coat all the meat.
Pour on the hot stock and mix...adding more if this seems too thick. You don't want a soup consistency, just a slightly saucy dish.
Turn the heat really low, put a lid on and leave to cook until the meat is ready...this wont take long at all.
Meanwhile cook your rice......
Bring it to the boil with the lid on then turn the heat down and simmer, lid off for about 15 minutes until cooked.
When its almost cooked i put the lid back on and turn it down even lower so the rice steams at the end.....
Squeeze in the lime juice and add the coconut...mix it through but dont stir it too much, you will ruin the rice and make it a stodgy mess!
The pork should be lovely and tender now, serve on top of the sweet rice and enjoy! mmm mmm
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