TASTE Winter 2022-23



@PWBrewing @PacificWesternBrewing

1 In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes. 2 Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling. 3 Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C). 4 Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce. Makes 20 moneybags PAIRS WITH LOUIS BOUILLOT CRÉMANT DE BOURGOGNE ROSÉ France $29.99 494856

THAI MONEYBAGS ½ lb 250 g ground pork 1 tsp (5 ml) minced ginger 1 garlic clove, minced 1 bird’s eye chili, minced 2 tsp (10 ml) cilantro stems, minced 3 shiitake mushrooms, minced 1 tbsp (15 ml) fish sauce 1 tbsp (15 ml) sugar 2 tsp (10 ml) soy sauce 20 chives, blanched 1 package (50 sheets) 5-in (12 cm) spring roll wrappers

THIT KHO VIETNAMESE BRAISED PORK & EGGS 2 oz (60 g) palm sugar 2 lbs (1 kg) pork belly, cut into 2-in (5 cm) cubes 2 shallots, sliced

4 garlic cloves, crushed 3 tbsp (45 ml) fish sauce 1 tbsp (15 ml) soy sauce 1 tsp (5 ml) freshly ground pepper

1 x 17½ oz (520 ml) can coconut water 4 eggs, medium boiled, peeled and halved 2 bird’s eye chilis, sliced 2 green onions, sliced

vegetable oil for frying sweet chili sauce, to dip


Powered by