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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from the Easy Thai Cooking recipe book. I always use this recipe to use up leftover roast pork. It has become quite a favourite in our house and is simple to make. I also substitute fresh chilli with bottled chilli to save time and a special shopping trip. Without the coriander it is not quite the same. I also double the sauce ingredients to add more flavour to the rice. Ingredients:
2 tablespoons oil |
2 onions, thinly sliced |
1 red chile, seeded and chopped |
500 g lean pork, thinly sliced (or left over pork roast thinly sliced) |
1/2 cup brown sugar, lightly packed |
1/2 cup water |
1 tablespoon fish sauce |
fresh coriander, chopped |
Directions:
1. Heat oil in large frying pan.
2. Add onions, chilli and pork and fry until golden brown, about 5 minutes.
3. Add brown sugar, water and fish sauce and bring to the boil.
4. Lower heat and simmer for 4 to 5 minutes or until sauce is thick and syrupy, stirring while cooking.
5. Sprinkle with coriander and serve with steamed rice.
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