Fusion cuisine may have more recently morphed into “mash-ups,” but if we’re honest, incorporating the signature flavors of foreign cuisines is the American culinary way.
Where would we be today without a crazy quilt of cheesy pizzas, Tex-Mex tacos and Asian stir-fries, let alone sesame-crusted tuna and wasabi mashed potatoes?
The Star’s Thai Pork and Cucumber borrows a few key flavors of Thai cuisine and gives a nod to popular culture by presenting them in a skillet stir-fry/salad combo.
Lean pork loin is saut?d and served with a salad of cucumbers, red peppers and romaine lettuce or bok choy lightly dressed with the tang of low-sodium soy sauce, garlic and lime juice.
A minced chili pepper adds a flash of heat, and the entire dish is finished off with a dash of cilantro.
Cooking tip: Thai chilies, also known as bird’s eye chilies, may measure just 1 1/2 to 2 inches long, but they can pack a fiery punch that is not lessened with cooking. Pepperscale.com rates Thai peppers as six to 40 times hotter than a jalapeno. It’s a good rule of thumb to use gloves when working with chilies to avoid skin irritations.
To seed a cucumber, cut in half lengthwise and use a spoon to scoop down the center.
Thai Pork and Cucumber
Makes 4 servings
1 cucumber, not peeled, halved lengthwise, seeded and sliced ½-inch thick
½ medium red bell pepper, cut into thin strips
⅓ cup fresh lime juice
½ to 1 red or green hot Thai chili pepper or serrano pepper, seeded and minced
1 tablespoon low-sodium soy sauce
Pepper, to taste
2 teaspoons canola or vegetable oil, divided
1 pound boneless pork loin, cut into very thin strips, about 2-by-⅛-inch
2 cloves garlic, minced
4 cups thinly sliced romaine or bok choy
2 tablespoons minced cilantro
Place cucumber and red bell pepper strips in a small bowl.
Combine lime juice, minced chili, soy sauce and pepper in a small bowl. Spoon 2 tablespoons of lime mixture over cucumbers. Toss and set aside.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add meat and cook, stirring frequently, until meat is browned, about 5 to 6 minutes. Stir in garlic and cook 30 seconds. Drizzle with 1 tablespoon of the lime juice mixture and cook, stirring frequently, about 30 seconds or until meat is fully cooked.
Place romaine or bok choy in a deep serving platter. Spoon cucumber mixture, with any collected liquid, over greens. Top with cooked pork.
Whisk remaining 1 teaspoon oil into remaining lime juice mixture. Drizzle lime juice mixture over meat and cucumbers. Garnish with cilantro.
Per serving: 191 calories (30 percent from fat), 6 g total fat (2 g saturated), 74 mg cholesterol, 8 g carbohydrates, 26 g protein, 215 mg sodium, 2 g dietary fiber.
