Shaved Brussels and pork with Thai peanut sauce (Hungyroot)


I made this with the leftover bits of this week's Hungyroot. It's basically the same as the hot smoked salmon recipe, but way better. The hot smoked salmon is way to smoky in my opinion.

75 grams shaved Brussels sprouts (1 1/2 cups)
80 grams cooked pork (2.8 oz.)
50 grams Thai peanut sauce (4 tbsp.)


Heat a sauté pan over medium heat. Add olive oil.

Sauté the pork and shaved Brussels sprouts for 3 or 4 minutes.


Remove from the heat and mix in the peanut sauce. Serve!

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This page contains a single entry by Rick Kasguma published on July 26, 2019 11:18 AM.

What I ate: July 25, 2019 was the previous entry in this blog.

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