I N F O Another variation on the ubiquitous sweet pork – and just as irresistible! I find the meat tastes even better if you brine it for 2 days in 250 ml soy sauce and 1 pinch each, salt and sugar before steaming. So salt-cured it can stand up to the sweetness of this dish. Sugar plays an important role in Thai cooking and serves to balance everything together that would otherwise be too spicy, sour or salty respectively.
P R E S E T I N G Steam pork until completely tender – about half an hour. Cool and rest. Remove meat from bone (keep bone for clear soup), then cut into 1-cm cubes and rub dry. Heat oil and deep fry meat at moderate temperature until golden brown. Drain.
Next, cook the paste: Prepare ingredients in a mortar in order to make a smooth paste. Heat wok, pour in a tiny bit of frying oil and toast paste until golden and fragrant.
Melt sugar in fish and oyster sauce and add to wok form, once liquid becomes sticky, add meat and gently toss for a few min until wetted all around (not too long or meat will be tough). Serve sprinkled with fried shallots and cilantro leaves.
Tip: If you don’t like cilantro, you can leave it out.
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