3.11.14 Thai Style Stir-Fried Pork
We’re still in the Caribbean this week, but that’s not going to stop me from telling you about this most delicious stir-fry. After all, it was so tasty, it would be a shame to wait any longer to share it with you. This dish is a riff on one I once made from the Pok Pok cookbook. I went to Pok Pok when we were in Portland last year, and it was a glorious event. In particular, the chicken wings. Yes, I still dream about those Vietnamese fish sauce wings. But I digress. When we returned home, I had to get my hands on Pok Pok’s cookbook, knowing that wing recipe was in there. Also, many other amazing recipes, one of which was a stir-fry of ground chicken and some other things, served over rice and topped with a fried egg. Sold. I made it, and it was fantastic.
Flash forward to a couple of weeks ago. I needed to make dinner, and I needed to make it fast. Stir-fry was the obvious choice. I happened to have some ground pork on hand, and several different types of herbs, peppers, and condiments from my latest foray to the asian grocery store. I knew what needed to be done.
I cooked up some rice, sauteed some aromatics, and threw my pork in to brown. I whisked together a quick sauce to flavor the pork and threw that in as well. Before I knew it, dinner was ready. A couple of quickly fried eggs, and a topping of fresh chopped herbs and thai chiles, and we were ready to eat. Not too shabby.
Thai Style Stir-Fried Pork
- 1 Tbsp canola oil
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ lb ground pork
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp chile garlic paste
- 1 Tbsp brown sugar
- 2 eggs
- ¼ cup chopped fresh herbs such as Thai basil, cilantro, mint, or a mix
- 1 Tbsp chopped scallion (green part only)
- 1-2 red Thai chiles, finely chopped (use more or less to taste)
- White rice for serving
1. Heat oil over medium-high heat in a large, non-stick pan. Add the shallot, garlic, and ginger and cook, stirring often, until soft, about 3-4 minutes.
2. Add the ground pork, and cook, breaking pork apart with a spatula. Cook until pork is no longer pink.
3. Whisk together the lime juice, fish sauce, chile garlic paste, and sugar. Add to the pan with the pork, and cook, stirring frequently, until no liquid remains and pork is darkly browned, about 5-6 minutes.
4. Divide rice between two plates, and top with equal amounts of the pork mixture. Return pan to heat and fry two eggs. Top each plate with a fried egg.
5. Mix together the chopped herbs, scallions, and chiles, and sprinkle an equal amount over the top of each plate. Eat immediately.