Vietnamese Style Lemongrass Pork with Brown Rice and Carrot Relish. This was such a busy day and I was super rushed to get dinner together that I overcooked the pork (it was too chewy) and my coarse shredded carrots became carrot mush. Overall though, the flavors were good; Ben and I agreed that we should give this dish another shot. Next time, I will pay attention and bake the pork for 15 minutes (instead of 25) and not stick the carrots in the vita-mix.
Week of 4/20 – 4/24
Monday: Vietnamese Egg Rolls
Tuesday: Leftovers
Wednesday: Homemade Pizza
Thursday: Leftovers
Friday: Tacos
What’s on your menu this week?
that looks so amazing. i wonder if i could sub in chicken for pork. pork and i don’t get along very well. 🙁
xo, allie
wellhellosugar.com
I’m sure you could! We use pork tenderloin, so it’s a lean meat, but I’m sure it would be just as delicious with chicken.
YUM! your family eats good!
xx nikki
http://www.dream-in-neon.com