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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe I have been developing that borrows heavily from Thai Style Pork in Black Pepper [moo Pat Prik Thai Dam], and is also influenced by a dish of the same name at the SALA Thai restaurant in OKC. It is surprisingly spicy, but not so much compared with some Thai foods. Do not omit or substitute any ingredients. The heat may be regulated by the amount of dried red and black pepper added, and can be adjusted at the very end of cooking, if need be. The fish sauce is very salty, so no additional salt is called for. Ingredients:
1 1/2 lbs lean pork, cut into small strips |
2 tablespoons vegetable oil |
3 large garlic cloves, chopped fine |
1 medium onion, diced |
1/2 red bell pepper, diced |
1 dried red chili, crushed, for extra heat (optional) |
6 slices fresh ginger, quarter-sized, cut into matchsticks |
1 tablespoon fresh ground black pepper |
1 -2 tablespoon fish sauce (nam pla) |
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
1/4 cup white wine or 1/4 cup beer or 1/4 cup stock or 1/4 cup water |
Directions:
1. Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done.
2. Add onions, ginger, bell pepper, and stir-fry 3 minutes.
3. Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings.
4. Serve over white rice.
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