• 1 ½ lb boneless pork leg (fresh ham), in one piece
  • cup neutral oil, like corn or canola
  • Oil for deep-frying
  • ½ cup minced garlic
  • 2 tablespoons soy sauce
  • ¼ 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
  • ½ cup Thai basil leaves.


1. 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.
2. 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.
3. 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.
4. 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.
5. Yield: 4 servings



MacGourmet downloadCrispy Pork and Red Peppers In Chili Sauce. To import, drag image to your MacGourmet recipe box.


NY Times


4 servings


preparation times

• Start to finish: 1 Hour