Pork stir-fried with chilli jam

Pork stir-fried with chilli jam

Mu phat nam phrik phao (Bangkok)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1-2 tablespoons vegetable oil
2 medium-sized garlic cloves, smashed and chopped
500g pork shoulder, sliced
2 tablespoons Chilli jam, (Nam phrik phao)
1 teaspoon sugar, or to taste
1 tablespoon fish sauce, or to taste
1 long red chilli, shredded
stock or water
30 leaves asian sweet basil

Method

  1. Heat the oil in a wok and stir-fry the garlic for a minute, adding the pork and stir-frying until it is slightly cooked. Add chilli jam, sugar, fish sauce and shredded chilli and stir-fry until done. Add a splash of stock or water and mix in. Take off the heat, stir in the basil and serve.
  2. This recipe is one of those general-purpose ones that also work well with other main ingredients. Try it with prawns or baby clams (Australian and New Zealand pipis) in their shells.
  3. In the case of baby clams, wash 1 kg well and drain them. Proceed as above, using the shellfish in place of pork, but after putting in the clams and stir-frying for a minute, add your water, put on a lid and allow the shells to open. Remove lid and finish as above.
Tags:
SBS
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