Crispy Pork And Red Peppers In Chili Sauce

Name: Crispy Pork And Red Peppers In Chili Sauce
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 1/2 pounds boneless pork leg (fresh ham), in one piece; 1/3 cup neutral oil, like corn or canola; Oil for deep-frying; 1/2 cup minced garlic; 2 tablespoons soy sauce; 1/4 cup Thai chili paste (sold bottled in Asian markets), or to taste, or about 1 tablespoon ground fresh Thai chilies, or to taste; 1 red bell pepper, cored, seeded, and cut into strips; 1/2 cup Thai basil leaves

Recipe from Pam Panyasiri

Adapted by Mark Bittman

Updated Feb. 28, 2024

Total Time: 1 hour 30 minutes plus resting time for the meat
Rating: 3(10)
Comments: Read comments

Featured in: BEHIND THE SWINGING DOOR: PAM PANYASIRI; Bangkok Memories, Recreated

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Ingredients

Yield:4 servings

1½pounds boneless pork leg (fresh ham), in one piece
⅓cup neutral oil, like corn or canola
Oil for deep-frying
½cup minced garlic
2tablespoons soy sauce
¼cup Thai chili paste (sold bottled in Asian markets), or to taste, or about 1 tablespoon ground fresh Thai chilies, or to taste
1red bell pepper, cored, seeded, and cut into strips
½cup Thai basil leaves

Ingredient Substitution Guide

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Preparation

Step 1
Place pork in a steamer over boiling water in a covered pot, and steam until cooked through, about 1 hour. Remove and dry. Put about 2 tablespoons oil in a small skillet over medium-high heat. Sear meat on all sides for 5 to 10 minutes. Remove and store, refrigerated and covered, for at least 12 hours and up to 2 days.
Step 2
Heat oil to deep-fry pork; temperature should be about 350 degrees. Cut pork into ½-inch slices, then ¼-inch strips. Deep-fry, stirring occasionally, until crisp, about 5 minutes. Drain.
Step 3
Put about ¼ cup of the oil in a wok and turn heat to medium-high. Add garlic and stir until evenly browned, just past golden. Add pork and turn heat to high; stir, then spoon or tip out most of the oil. Immediately add ¼ cup water and stir.
Step 4
Add soy sauce and water, ¼ cup at a time, as needed to keep mixture moist and saucy. Add chili paste or ground chilies and stir; taste and adjust seasoning. Add peppers and cook, adding more water if necessary, until they are tender. Stir in basil, taste and adjust seasoning. Serve with white rice.