This recipe is an example of how clever use of a single pantry item, chilli jam, combined with a few fresh ingredients creates a flavourful meal, something for which our featured chef is well known.
The pork, seasoned only with the chilli jam, fried until crisp and finished with lime juice and fresh coriander, was a delicious blend of hot, sour, sweet and salty flavours with water chestnuts for added crunch. Served over steamed beans, this dish actually took only 15 minutes to make. With so little to do, it was easy to put on a pot of coconut rice (Basmati Rice with Coconut Milk and Ginger, The Essential New York Times Cookbook) which was done within the 30 minutes. The dish served 3 generously with the added rice.
See what other "Fast & Fabulous" dishes IHCC members have made this week.