A taste of Thailand!
Andrew Zimmern's Sweet and Sour Bangkok Style Pork with Red Chiles
- 2 pound pork tenderloin
- 2 teaspoon salt
- 1 tablespoon turmeric
- 2 teaspoon cinnamon
- 3 tablespoon peanut oil
- 10 dried whole California or Mexican chiles (arbors or other long red thin chiles)
- 5 fresh red Thai chiles or 1 scotch bonnet or habanero chile
- 4 stalks lemongrass (cleaned and minced)
- 8 shallots (minced)
- 8 cloves garlic (minced)
- 1 cup ketchup
- 2/3 cup white vinegar
- 5 tablespoon sugar
- 1 tablespoon salt
- 1 cup carrots (blanched and diced)
- 1 cup peas (cooked)
- 40 fresh mint leaves
- Cut pork into 3-inch sections and toss with the salt, turmeric and cinnamon. Let rest on counter in a bowl.
- Cut off and discard the chile stems, shake out the seeds.
- Place the dried chiles into a cup of boiling water and refresh for 10 minutes.
- Drain and puree with the fresh chiles, the shallot, garlic and lemongrass in a food processor. Reserve.
- Heat the peanut oil in a large pan or wok over high heat. Add the pork. Cook briefly to sear, browning lightly. Push pork to sides of pan and add the chile mixture and cook for 3-4 minutes until fragrant and mahogany colored. Toss well.
- Stir in the ketchup and vinegar, the salt and the sugar.
- Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint. Toss and serve.