Pork is the preferred ‘red meat’ in Thailand and is prepared with respectful care for any occasion. The rich flavour of the cashews and the spice of the chillies go together well in this very satisfying recipe.
This quick and delicious dish is found throughout Thailand, on restaurant menus as well as on the dining table at home.
Cut the pork into thin slices
Cut the chillies in half lengthways.
Heat a wok or large frying pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving about
© 2001 Ken Hom. All rights reserved.