March! In like a lion, indeed. There’s been work stuff and health stuff and life stuff going on, and travel planned (San Francisco! Baltimore!) in relation to SHRUBS – it’s been a bit of a whirlwind in the Hess-Dietsch household of late.
I’ve made this Crispy Thai Pork With Cucumber Salad twice now in recent weeks, and it is incredibly delicious. It is also incredibly easy, which I desperately need these days. Just crisp up some pork and a handful of garlic in a skillet, douse it with fish sauce and soy sauce and chilies and stock, a spritz of lime and a little brown sugar, and let it all cook down to sweet-spicy-sticky goodness.
If you don’t eat pork, I suspect this would be equally delicious with ground chicken or turkey or even my new love, tempeh. And if you, like me, are absolutely over this cold, snowy weather, the fresh, bright flavors in this dish should be just what you need to pull you out of your winter funk.
The recipe is here, at Bon Appétit.