We tried Vietnamese Pork with Lemongrass from Madhur Jaffrey.
Sliced pork loin is marinated in soy sauce, fish sauce, lemongrass, shallots, green chillies, black pepper, sugar and hot curry powder. The pork is then stir-fried with shallots and garnished with coriander leaves.
We served the pork with prawn crackers and egg noodles stir-fried with garlic, ginger, chilli, fish sauce and chopped coriander. We thought the noodles competed a bit with the flavours of the pork, so served the leftovers with plain noodles, which was better.
We paired the meal with a bottle of Klein Riesling 2013, a German white from Naked Wines. The wine was off-dry with crisp, fresh, tangy, citrussy lemon and grapefruit flavours. A very good match with the pork.