Pork fillets are pan fried, then simmered in stock, white wine and fresh chopped coriander. Delicious served with white rice or fresh bread.
Something else. Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half). Then when I was sure the cutlets were done I removed them to the plate to keep warm. Added the wine and I REALLY reduced the stock wine mixture to well below 1/2, to a thick sauce. There isn't a lot, but the flavour is concentrated. I drizzled that over the cutlets and sprinkled the parsley and greens from scallions over the pork and the plain rice. Really nice. Very easy and pretty quick. - 29 Sep 2008
We liked this recipe... but as the other reviewers stated, it doesn't 'thicken'. I know alot of thai dishes don't' thicken' but it seemed like it needed to. I would still prepare this again. - 29 Sep 2008
Hi, Henry Stollard here. Dish is not ethnic Thai. We call it Thai Pork because of the wonderfully pungent coriander that is often found in Thai cuisine outside of Thail;and. Also, sauce is really a thin reduction - not thickened. Sorry for the erroneous description. - 29 Sep 2008