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Place cilantro and mint leaves in a small
cup and snip with kitchen shears to make easy work of mincing.
Adjust the 'heat' with the chiles to suit your family's tastes.
Bow Thai Pork
- 1 1/2 pounds pork loin, cut into thin
strips
Salt, to taste
1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chiles, seeded and minced*
1 (7-ounce) container purchased basil pesto sauce
2 tablespoons minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
3 tablespoons freshly squeezed lime juice
1 pound farfalle (bow tie) pasta, cooked and drained
- Fresh mint or cilantro sprigs and red
chiles for garnish, optional
- Heat oil in a large skillet over high
heat. Lightly salt pork strips, if desired, and add to skillet
with chiles; cook and stir for 3 to 4 minutes or until pork is
lightly browned. Remove from heat.
- In small bowl, combine pesto sauce cilantro,
mint and lime juice; pour over pork mixture in skillet; toss
lightly to coat.
- Place cooked pasta on serving platter.
Top with pork mixture and garnish with mint and chiles, if desired.
Serves 6.
*Always wear rubber gloves when handling
hot chiles.
Nutrition Facts: Calories 540 calories
Protein 31 grams Fat 23 grams Sodium 290 milligrams Cholesterol
60 milligrams Saturated Fat 6 grams Carbohydrates 54 grams
Recipe provided courtesy of Pork: The Other
White Meat.
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