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Pork Pad Prik (Chili Pork)

Name: Pork Pad Prik (Chili Pork)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb pork loin or butt, thin sliced; 6 tbsp tempura or rice flour; 4 clove garlic; 4 tbsp thai chili paste; 0.5 tbsp white sugar; 4 tbsp oyster sauce; 3 tbsp light soy sauce; 2 tbsp water; 3 cup green beans, fresh; 2 cup onion, thin sliced; 1 stalk green onions; 2 whole bird's eye chili peppers; 2 cup oil, for frying

Crispy fried pork tossed in a fragrant Thai chili paste sauce with green beans and onion. Adjust the chili peppers up or down to your own heat tolerance.

4 servings 15 min prep 20 min cook ~$3.75/serving By Cartify Kitchen

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Ingredients

1 lb pork loin or butt, thin sliced
6 tbsp tempura or rice flour
4 clove garlic
4 tbsp thai chili paste
0.5 tbsp white sugar
4 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp water
3 cup green beans, fresh
2 cup onion, thin sliced
1 stalk green onions
2 whole bird's eye chili peppers
2 cup oil, for frying

Instructions

Cut the pork into bite-sized pieces and pat dry.
Coat the pork pieces in the tempura (or rice) flour.
Heat oil in a wok or pot to 350F. Fry the pork in batches until golden and cooked through, about 3-4 minutes. Remove and drain on paper towels.
In a separate pan over medium heat, add the garlic and Thai chili paste. Stir constantly until fragrant, about 30 seconds.
Add the water, oyster sauce, soy sauce, and sugar. Stir until well combined.
Add the green beans, onion, green onions, and chilies. Toss to coat in the sauce and cook until the vegetables are as tender as you like, 3-5 minutes.
Add the fried pork back to the wok and toss thoroughly to coat in the sauce. Garnish with extra green onion and serve.

Tips from the kitchen:

For the chilies: go with bird's eye for a quick, direct heat rather than a slow burn -- use as many or as few as you like, they're easy to pick out if someone at the table doesn't want the extra kick.