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ASIAN RECIPES SWEET AND SOUR PORK Serves 4 Oil for frying 1 lb (450g) pork loin, cubed 1 clove garlic, chopped 1 tsp fresh ginger, grated 1 red bell pepper, deseeded and chopped 1 green bell pepper, deseeded and chopped 1 bunch scallions (spring onions), white part only, chopped 3½ oz (100g) fresh or canned pineapple, chopped 1 tbsp tomato purée 1 tbsp plum sauce 1 tbsp Worcestershire sauce 1 tbsp Chinese rice wine vinegar 1 tbsp oyster sauce 1 tbsp honey 2 tbsp pineapple juice FOR THE MARINADE: 1 tsp soy sauce ½ tsp cornstarch (cornflour) 1 tsp Chinese rice wine 1 Mix together the marinade ingredients and stir in the pork. Allow to marinate for half an hour, mixing occasionally. 2 Heat the oil in a large, heavy-based frying pan and fry the pork until golden brown, then remove and set aside. 3 Add the garlic and ginger to the pan and fry briefly. Add the peppers and scallions and cook until softened, then add the pineapple pieces and finally the pork. 4 In a bowl, mix together the tomato purée, plum sauce, Worcestershire sauce, rice wine vinegar, oyster sauce, honey and pineapple juice, then pour into the pan. Cook just until the sauce thickens, then serve immediately with rice or noodles. BEEF PHO Serves 4 3 pints (1.4 liters) veal or beef stock 1 onion, chopped 2 whole star anise ½ cinnamon stick 1 clove ½ tsp whole peppercorns 1 thick slice fresh ginger 2 tsp sugar 1 tsp salt 1 tsp fish sauce 1 pack flat rice noodles 9 oz (250g) sirloin steak TO GARNISH: Sriracha (Vietnamese hot chili sauce) Hoisin sauce 1 onion, thinly sliced Fresh cilantro (coriander), chopped Bean sprouts Sweet Thai basil leaves Thinly sliced scallions (spring onions) Limes, quartered 1 Make the aromatic broth by heating the stock in a saucepan and adding in the onion, star anise, cinnamon stick, clove, peppercorns, ginger, sugar, salt and fish sauce. Allow the broth to simmer for at least 30 minutes, then strain and return to the pan, discarding the spices. 2 Meanwhile, cook the rice noodles until soft, according to packet instructions. 3 Slice the steak as thinly as possible, then place some noodles into each bowl and top with a few raw beef slices. Ladle the boiling broth over the beef and noodles and serve with the garnishes and sauces. EXPLORE MORE 2020 VIKING.COM 89