Thai pork with pickled carrots

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• Lala

  15 April 2010

  Lala rated and commented on this recipe

  

  This dish is absolutely delicious, light and tasty. We had it with brown rice. It tastes so good you would never believe how few calories are in it! I most certainly recommend it to anyone. We didn't use olive oil though as it is far more of a Mediterannean ingredient than a Thai one.

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• Jennyf

  18 April 2010

  Jennyf commented on this recipe

  Absolutely fabulous! I would make double the quantity of the meat marinade though...to trickle over the meat when you serve it. Spot on!

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• daleysmith

  24 June 2010

  daleysmith commented on this recipe

  Really really yummy! Had to double up on the meat though think we'd have been too hungry with the portion suggested! We added rice with ours and would defiantly have this dish again.

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• daleysmith

  24 June 2010

  daleysmith rated this recipe

  

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• DAH78

  30 November 2011

  DAH78 rated and commented on this recipe

  

  Worked perfectly, served with pickled carrots and jasmine rice.

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Ingredients

• 75ml rice vinegar
• 3 tbsp honey
• 1 red chilli , finely chopped
• 2 garlic cloves , finely chopped
• 2 large carrots , peeled and thinly shredded
• 200g pork fillet
• olive oil
• 1 tbsp fish sauce
• 2 sticks lemongrass , inner part only, chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Low-fat

Ingredients

• 75ml rice vinegar
• 3 tbsp honey
• 1 red chilli , finely chopped
• 2 garlic cloves , finely chopped
• 2 large carrots , peeled and thinly shredded
• 200g pork fillet
• olive oil
• 1 tbsp fish sauce
• 2 sticks lemongrass , inner part only, chopped

Per serving

291 kcalories, protein 24.4g, carbohydrate 30.1g, fat 8.9 g, saturated fat 2.6g, fibre 3.4g, salt 1.72 g

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