Although the name of this dish implies that the main ingredient is chilies, it's really the onion that provides much of the taste and flavor of the recipe. This is one of the first Thai recipes that I ever learned to make, way back when I lived in the USA. I've shown the traditional pork as the meat component, but it works just as well with beef. You can easily get thinly sliced pork loin in any supermarket in Thailand, but elsewhere you may have to slice it yourself. It helps if you partially freeze the meat first.
Stir-fried Pork with Chili
|Pork Tenderloin||300 g / ½ lbs||Thinly sliced|
|Onion||1 med.||Thinly sliced|
|Red spur chillies||2||Sliced|
|Green spur chillies||2||Sliced|
|Fish sauce||2 tsp|
|Vegetable oil||3 Tbl|
- Heat a wok over high flame and add the vegetable oil. When hot, add the garlic and stir-fry until its fragrance is released.
- Add the pork and stir-fry until it browns. Add the chillies and onion. Stir just to mix, then season with the fish sauce and sugar.
This can be quite a mild dish. I like to add a little
cracked pepper to spice it up a bit more.