Asian Mess with Garlic-coriander-mashed Potatoes

Asian mess

1. Put the soy sauce in a bowl, add the chilli and garlic. Finely crush the coriander seeds and the carrot in a mortar and add and stir well. Now add the pork strips, mix everything very well and leave to stand for at least 4 hours.
2. Then heat some fat in a pan and sear the meat in it really nice and hot, then deglaze with the veal stock, simmer for about 5 and then stir the starch with a little water to thicken the sauce. And then let it boil again for at least 1 – 2 minutes and then season with salt and pepper.

Garlic, coriander and potato puree

1. Peel the potatoes and cut them into small pieces and put them in a saucepan together with the peeled garlic cloves, fill up with water and salt very well. And then cook the potatoes well, drain them and let them evaporate well.
2. Then put some milk and a good trick of butter in a saucepan and squeeze the potatoes through the press. Then put everything on the stove again and stir carefully – preferably with a wooden spoon with a hole. Never work the mashed potatoes with an electrical device and otherwise only move them as little as possible, otherwise too much starch will come out and it will be sticky, but we all want a light and fluffy puree that melts on the tongue like a cloud.
3. Then season again with salt and fold in the coriander.

finish

1. Place the mashed potatoes on a plate with the help of a serving ring and add the Asian mess. Sprinkle with freshly chopped coriander and rub some lime zest over it. We had my Asian cucumber salad with it: Asian cucumber salad