CRISPY PORK AND RED PEPPERS IN CHILI SAUCE

Crispy Pork And Red Peppers In Chili Sauce image

Provided by Mark Bittman

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds boneless pork leg (fresh ham), in one piece
1/3 cup neutral oil, like corn or canola
Oil for deep-frying
1/2 cup minced garlic
2 tablespoons soy sauce
1/4 cup Thai chili paste (sold bottled in Asian markets), or to taste, or about 1 tablespoon ground fresh Thai chilies, or to taste
1 red bell pepper, cored, seeded, and cut into strips
1/2 cup Thai basil leaves

Steps:

Place pork in a steamer over boiling water in a covered pot, and steam until cooked through, about 1 hour. Remove and dry. Put about 2 tablespoons oil in a small skillet over medium-high heat. Sear meat on all sides for 5 to 10 minutes. Remove and store, refrigerated and covered, for at least 12 hours and up to 2 days.
Heat oil to deep-fry pork; temperature should be about 350 degrees. Cut pork into 1/2-inch slices, then 1/4-inch strips. Deep-fry, stirring occasionally, until crisp, about 5 minutes. Drain.
Put about 1/4 cup of the oil in a wok and turn heat to medium-high. Add garlic and stir until evenly browned, just past golden. Add pork and turn heat to high; stir, then spoon or tip out most of the oil. Immediately add 1/4 cup water and stir.
Add soy sauce and water, 1/4 cup at a time, as needed to keep mixture moist and saucy. Add chili paste or ground chilies and stir; taste and adjust seasoning. Add peppers and cook, adding more water if necessary, until they are tender. Stir in basil, taste and adjust seasoning. Serve with white rice.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 2393 milligrams, Sugar 3 grams, TransFat 0 grams