Tuesday, January 16, 2007

Khmer pork with green beans. From Cambodia, by way of Hot Sour Salty Sweet and my kitchen, this dish is meant to be an accompaniment to a soup or stew, but I served it on top of jasmine rice and added a little sweet chili-garlic on top for a bit of spice instead. The dish is quick and the pork is flavorful, offset by crunchy-tender green beans.Posted by Picasa

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