This one was borne out of the necessity to use the lemongrass that has been in the fridge for about a week. A simple, broth-y dish which will keep you warm on a cold evening. With an Asian twist.
You will need;
Thin strips of pork (1 kilo), free range is best
2 stalks of lemongrass, bashed and tied into knots
Half a bulb of garlic, crushed
1 or 2 cans of coconut milk
Salt (or fish sauce) and pepper to taste
Sauté crushed garlic until aromatic. Stir in pork, cook until all
pinkness is gone. Pour in coconut milk. In go the lemongrass stalks too.
Simmer for about 15 minutes. Add the veggies, mix in, and cook for
another 3-5 minutes (cabbage should still be green-ish). Season to