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Recipe: California Pork Sauce for Pasta (using pork steaks and tomato)

Main Dishes - Pasta, Sauces
CALIFORNIA PORK SAUCE

"This recipe was inspired by the unusual flavor combinations used by the chef of a nearby restaurant. He is quite happy to mix Scandinavian flavors with those of Thailand, or Caribbean ingredients with those of central Europe. So this is my attempt at a completely cosmopolitan sauce! Serve it with fusilli or conchiglie."

3 tablespoons peanut oil or corn oil
3/4 pound lean pork steaks, trimmed and cut into small dice
1 (14 ounce) can tomatoes
5 to 6) green onions, minced
1 red bell pepper, seeded and minced
1 (1 inch) piece fresh ginger root, peeled and grated
2 garlic cloves
1 lime, grated peel and juice only
Salt and pepper (to taste)
1/2 cup chopped fresh cilantro
FOR SERVING:
Hot cooked pasta to serve 4 people
8 to 12 fresh cilantro sprigs
2 tablespoons toasted peanuts

Heat oil in a large pan and fry pork until lightly browned.

Add tomatoes and juice with cilantro or coriander, pasta and peanuts. Bring mixture to a boil, reduce heat and simmer 15 minutes, stirring occasionally.

Add chopped cilantro or coriander and cook 5 minutes longer.

TO SERVE:
Toss pasta with sauce, making sure that it is well coated. Serve garnished with sprigs of cilantro or coriander and toasted peanuts.

Makes 4 servings
Source: Quick After Work Pasta and Sauce Cookbook by Judy Ridgway
MsgID: 0086109
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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