Food Flags

In a post several years ago that I titled, Putting Together the Italian Flag, I identified how the my caprice salad crostini had the same colors of the Italian flag (green, white and red) and was an Italian dish to boot. An advertising firm took this concept to a whole other level in creating ads for the Sydney International Food Festival. They created the flag of 17 different countries made from the food that was common to that country.

Here were a few interesting ones:

  • Japan’s red circle was made from a circle of raw tuna sitting on white rice.
  • Greece’s flag was made from feta cheese and Kalamata olives.
  • The United States was rows of hot dogs in buns, with little stars of mustard on a blue dish.
  • France was a hunk of blue cheese, a hunk of brie and some red wine grapes.

Take a look at the flag pics here.

Thai Pork with Peanut Sauce

Photo Jun 23, 6 01 12 PM - Featured Size

This dish evokes some Thai flavors (whose flag was represented by sweet chili sauce, shredded coconut and a blue swimmer crab).

Photo Jun 23, 5 19 28 PM

Most of these items I had on hand but needed to purchase the coconut milk.

Photo Jun 23, 5 33 45 PM

I used a pork loin and cut it into hunks for the cooking.

Photo Jun 23, 6 00 33 PM

Everything together in the pan.

Photo Jun 23, 6 01 05 PM

Such a great dish!

Thai Pork with Peanut Sauce

Prep Time: 7 Min | Cook Time: 10 Min | Servings: 4 servings


1/4 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped green onion
1/4 cup sliced red bell pepper
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup chopped fresh cilantro


On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Nutritional Info: Amount Per Serving Calories: 366 | Total Fat: 26.9g | Cholesterol: 31mg Powered by ESHA Nutrient Database



Tags: , , , , , , , , , , , , , , , , , , ,

Categories: Low Carb, Main Dish 3, Pork2, Recipes, Thai

Author:The Ranting Chef

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2 Comments on “Food Flags”

  1. August 11, 2015 at 2:06 pm #

    These food flags are so much fun! Thank you for sharing!


  2. August 11, 2015 at 9:42 pm #

    Looks delicious!


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