WEEKDAYS 1e|12c|p

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

Andrew Zimmern
Servings: 4 to 6
30 to 60 min

A taste of Thailand!

  • Ingredients
  • step-by-step directions
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.
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