Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Jun
Servings: 4 to 6
1 pound boned pork chops or pork loin
½ cup garlic, finely chopped
¼ cup cilantro root, or bottom 1 inch of fresh cilantro, finely chopped
2 tablespoon nam pla
1 tablespoon granulated sugar
¼ cup water
3 tablespoons vegetable oil
1 tablespoon ground white pepper
red lettuce leaves
Slice pork across the grain into 1 to 2 inch strips, not more than ⅛ inch thick and set aside. Pound the garlic and coriander root in a mortar to a smooth paste. Combine the fish sauce, sugar and water in a small bowl and stir until the sugar's dissolved. Set aside.
Heat a wok, add oil, swirl to cover. Add the cilantro paste and stir-fry until lightly golden. Add the pork and stir-fry until the pink color disappears. Add the white pepper and stir-fry about 1 minute. Don't let it burn. Add the nam pla mixture and stir over moderate heat until the sauce begins to thicken and any stuck portions are loosened, about 1 minute. Add more water if it gets too dry. There should be about ½ cup of sauce.
Serve over lettuce leaves, with rice.