The most challenging part of this recipe is cutting the pork into thin shreds; freeze the meat for 30 or even 60 minutes first, which will make it easier, but plan on spending the bulk of the time allotted for this recipe on this single task. The cooking itself takes only 5 minutes (in fact, if you want to serve rice with this, which you should, cook it beforehand and keep it warm). Don’t mince the garlic; you want its flavor to be strong in this dish. Serve this with white rice. Other cuts of meat you can use here: beef, preferably sirloin; lamb, preferably from the shoulder or leg; boneless chicken.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the garlic and chiles and cook, stirring occasionally, until the garlic begins to color, just a minute or so.
Step 2
Add the pork and stir once or twice. Cook until it begins to brown, about a minute. Add the white parts of the scallions and stir; cook for another minute, stirring occasionally.
Step 3
Add the green parts of the scallions and stir; cook for 30 seconds, then turn off the heat and add the soy sauce. Serve immediately.
Stir-Fried Pork in Garlic Sauce, Thai Style
Step 4
In step 3, add 1 tablespoon sugar with the green parts of the scallions and substitute nam pla for the soy sauce.
