Saturday, January 13, 2018

Thai Pork Fajitas

So far, I'm not enjoying January of 2018. Becky and I both came down with a virus that has kept us housebound for the entire month. While we thought it might have been the flu, a consultation with my doctor confirmed a virus. They can't do anything for a virus. So we've been Netflix bingeing, drinking copious amounts of water and sleeping a lot.

Last year, we became big fans of the Netflix show "13 Reasons Why". This week we watched a similar show called "The End of the F***king World". It's a British show about two teenagers....a boy who thinks he's a psychopath and a girl in search of her father. In fact, the boy reminds me so much of Bud Cort's character from the 1971 movie "Harold and Maude". It's funny, bizarre and we were totally hooked at the very first episode. It's only 8 episodes and each is only 20 minutes. It was so good that my only hope is that they do not ruin it by coming out with a Season 2.

We've been eating a lot of comfort food in January. This recipe is one of our favorites and we serve it up with a big helping of Basmati rice.


For the Fajitas
2 lbs ground pork
6 minced garlic cloves
2 large minced shallots
1 large jalapeno, seeded and minced
Juice of one lime 
2 tablespoons of Asian fish sauce
1 teaspoon brown sugar
1 teaspoon Sriracha (chile sauce)
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and ground pepper to taste
One package of 6-inch flour tortillas

Lime wedges
Scallions, chopped
Red onions, sliced thin
Mung bean sprouts
Sliced radishes
Salted peanuts
Sriracha sauce


  1. In a bowl, mix pork, garlic, shallots and jalapeno.
  2. In a separate small bowl, mix lime juice, fish sauce, brown sugar and Sriracha.
  3. In a skillet, heat oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains(about 5 minutes).
  4. Remove from heat and stir in lime mixture. Let stand for 5 minutes.Transfer meat to a bowl. Stir in herbs and season with salt and pepper. Spoon mixture into flour tortillas and serve with accompaniments. 

Pairing: If you are a white wine lover, pair this with a New Zealand Sauvignon Blanc. If you are partial to reds, you would be well served to pair this with a Zinfandel. But in the tradition of Thai street food, I would wash this down with a good Thai lager.

Me and Goldie, 1956

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