Thai-Style Pork with Chillies and Asparagus

Preparation info
    • Difficulty


Appears in
Simply Asian

By Neil Perry

Published 2000

  • About

Spicy and delicious, this stir-fry works just as well with beef, chicken or prawns. The paste can be a little rougher than usual, adding another textural dimension to the dish. The optional addition of some soaked or caramelised dried shrimp also adds an interesting edge.


Spice Paste

  • 3 dried red chillies, seeded
  • 6 red eschalots, sliced
  • 5 garlic cloves, sliced


In a mortar with a pestle, pound all the paste ingredients until well incorporated but still quite rough in texture.

Trim the pork and cut into thin slices across the grain. Heat the oil in a wok until just smoking. Add the pork and stir-fry for 2 minutes. Remove with a slotted spoon and reserve. Add the paste to the wok and cook until fragrant, then add the palm sugar and fish sauce. R