Stir-Fried Pork with Dried Shrimp

Name: Stir-Fried Pork with Dried Shrimp
Yield: Serves Four
Cuisine: Thailand
Ingredients: 4 pak choi (bok choy) or 450 g/1 lb spring greens (collards), shredded; 1 small fresh red or green chilli, seeded and finely chopped; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp soy sauce; 10 ml/2 tsp dried shrimp paste or 5 mm/¼ in piece from block of shrimp paste; juice of 1 lime; 45 ml/3 tbsp dried shrimp; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, finely chopped; 250 g/9 oz pork fillet (tenderloin), sliced

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

You might expect the dried shrimp to give this dish a fishy flavour, but instead it simply imparts a delicious savoury taste.

Ingredients

250 g/9 oz pork fillet (tenderloin), sliced
30 ml/

Asia
Thailand
Main course
South East Asia

Method

Place the pork in the freezer for about 30 minutes, until firm. Using a sharp knife, cut it into thin slices.
Heat the oil in a wok or frying pan and cook the garlic until golden brown. Add the pork and stir-fry for about 4 minutes, until just cooked through.