Bow Thai Pork
Basil pesto, fresh mint and chiles are a tantalizing flavor combination in this pork and pasta dish. Adjust the 'heat' with the chiles to suit your family's tastes.
1 1/2 pounds pork loin, cut into thin strips
Salt, to taste
1 tablespoon vegetable oil
1 to 2 serrano or jalapeño 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.
Makes 6 servings.
*Always wear rubber gloves when handling hot chiles.
Tip: Place cilantro and mint leaves in a small cup and snip with kitchen shears to make easy work of mincing.
Nutritional Information Per Serving (1/6 of recipe): Calories 540 calories Protein 31 grams Fat 23 grams Sodium 290 milligrams Cholesterol 60 milligrams Saturated Fat 6 grams Carbohydrates 54 grams.
Recipe and photograph courtesy of National Pork Board.