Right. tonight I had a pork tenderloin in the fridge and several ingredients left over from a Thai dish I did last weekend. I had no basmati rice but I did have a bag of bomba paella rice. And I had a glass of 2001 Gran Fabrica Carinena to inspire me. Well, I had a little more than a glass….
I knew I fancied something spicy and something warming. I puzzled and then decided. A Thai Paella!
I sliced the pork tenderloin into medallions. Popped them in a dish with 1 red chilli deseeded and finely chopped. 1 thumb sized piece of ginger peeled and chopped. 2 stalks of lemon grass. A handful of fresh coriander (cilantro) chopped. Some black pepper and a little rock salt. This mix I left to cogitate for half an hour.
I then put my large sauté pan on a low heat and added olive oil and a chopped clove of garlic. I let it sizzle quietly for a moment or two, then added 8 halved baby plum tomatoes. I let it fry gently for another two minutes. Then I added the pork mix. The heat went up and I stirred it as the pork medallions coloured.
Meanwhile, I made 500 gm of vegetable stock and measured out 250 gm of paella rice.
After the pork had been in the pan for 10 minutes I added the rice and the vegetable stock….and a pinch of saffron for effect.
I brought it all to a good simmer, turned the heat down low and let it gently bubble for 15 minutes. You want the rice to be al dente, so you may need to add a little more hot water at the end and leave it just as long as it takes to get the rice to your liking.
Take it off the heat, remove the lemon grass, add more fresh chopped coriander and let it stand for about 5 minutes.
This was an experiment that worked and one I will repeat for sure. Fragrant, spicy and soothing.
My kids thought it was one of the best pork dishes they had tasted. That was good enough for me!