This recipe is a bit spicy (although you can control the heat) so I wouldn’t recommended to prepare it for small children. Most likely they are not going to appreciate it :). But if you want to enjoy a good bottle of spicy Shiraz with yummy meal, by all means go for it and try it out!
Gourmet Sliced Pork with Mirasol Peppers
1 pound of pork
2 egg yolks
3 sliced pickled mirasol peppers (you can use cayenne or mix of pickled chiles, or fresh jalapeno)
1 small onion
1 tablespoon of curry powder
2 tablespoons of corn starch
salt and pepper
2 spoons of oil
Clean meat from excess fat and slice into thin, small noodles. Season with salt and pepper and mix with two egg yolks. Let’s sit for 30 minutes.
Add 1 small onion finely chopped, curry and 3 sliced chiles. If you are using fresh peppers, 1-2 is enough, depends on the size. You can decrease the heat by discarding the seeds. Pickled peppers have a different, milder taste.
Add 2 spoons of corn starch to the meat and carefully mix together.
Heat oil in heavy duty pan and add the meat mixture. Stir and mix with wooden spoon on medium-high heat until brown on all sides. Baste a little bit with the juice from pickled chiles (wine is fine too, if you were using fresh peppers).
I have served it with my favorite home recipe for potato pancakes (no, nobody in my country would dare serve it with apple sauce, sorry) – and it worked together wonderful. You can also make roasted potatoes, french fries or rice to serve with this dish.
Wine pairing suggestions:
To pair with this spicy dish, I chose two different blends of fruity Australian Shiraz – one made by oldest Australian winery Penfold’s (a maker of legendary Grange) called Koonunga Hill Shiraz Cabernet and the other one from Peter Lehmann called Clancy’s. Some of you, who comes to my wine dinners, had the opportunity to taste most of Lehmann’s wine portfolio at one of our previous wine dinners…