WEEKDAYS 1e|12c|p

Andrew Zimmern's Sweet and Sour Bangkok Style Pork with Red Chiles

Andrew Zimmern Sweet Sour Bangkok Pork Red Chiles
A taste of Thailand!
skill level
Easy
time
30-60min
servings
4 to 6
cost
Contributed by :
This spicy dish has a real kick. If you're a hot sauce fan this meal is sure to please.
share
ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pound pork tenderloin
    2 teaspoon salt
    1 tablespoon turmeric
    2 teaspoon cinnamon
    Cut pork into 3-inch sections and toss with the salt, turmeric and cinnamon. Let rest on counter in a bowl.
  • 2
    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
    Cut off and discard the chile stems, shake out the seeds.
  • 3
      
    Place the dried chiles into a cup of boiling water and refresh for 10 minutes.
  • 4
    4 stalks lemongrass (cleaned and minced)
    8 shallots (minced)
    8 cloves garlic (minced)
    Drain and puree with the fresh chiles, the shallot, garlic and lemongrass in a food processor. Reserve.
  • 5
    3 tablespoon peanut oil
    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.
  • 6
    1 cup ketchup
    2/3 cup white vinegar
    5 tablespoon sugar
    1 tablespoon salt
    Stir in the ketchup and vinegar, the salt and the sugar.
  • 7
    1 cup carrots (blanched and diced)
    1 cup peas (cooked)
    40 fresh mint leaves
    Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint.  Toss and serve.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes