Thai cuisine is distinguished by its specificity, pungency and aromas. Soft and juicy pork with a spicy hot sauce will delight gourmets with a rich taste. The aromatic bell pepper is a suitable base for Thai sauce.
Ingredients:
- Pork pulp - 1 kg;
- Onions - 2 pcs;
- Vegetable oil - 4 tbsp. l;
- Bulgarian pepper - 3 pcs;
- Garlic - 7 cloves;
- Fresh ginger -20 g;
- Wine vinegar - 1 tbsp l;
- Sugar - 2 tsp;
- Salt;
- Red pepper;
- Water - 250 ml.
Preparation:
- Peel the garlic. Remove the seeds from the pepper and cut into large cubes. Place the ginger, pepper and garlic in a blender bowl. Add a glass of water and whisk the sauce thoroughly. It should be smooth and pasty.
- Chop the peeled white onions as small as possible. Heat 2 tbsp. l. vegetable oil over medium heat and place onions in a skillet. Fry until browned, stirring occasionally.
- Cut the pork pulp into small pieces. Remove the onion from the pan, add oil, turn the heat to high and add the meat there. Broil the pork so that each side of the piece is golden brown.
- Add the onion to the skillet and pour the resulting sauce. Add salt, sugar and wine vinegar. Bring the mixture to a boil, then reduce the heat and cover tightly.
- Continue simmering until the pork is tender. Stir occasionally and make sure the water does not boil away. Add boiling water to the pan if necessary.
- It is recommended to serve cooked pork with boiled jasmine rice, sprinkled with sauce on top.
Spicy lovers can add finely chopped chili and paprika to the sauce.
