Thòt lôïn soát cay
Spicy sauteed
Pork
| Serves: | 5 people |
| Preparation: | 30 minutes |
| Cooking: | 30 minutes |
I. INGREDIENTS
| – | pork fillet: 750g | – | green chilli: 250g |
| – | cucumber: 200g | – | red chilli: 50g |
| – | dried fragrant mushrooms: 25g | – | black wooden mushrooms: 15g |
| – | ground chilli paste: 3 teaspoons | – | lemon grass: 15 roots |
| – | ginger: 50g | – | fresh garlic cloves: 100g |
| – | dried onion: 100g | – | sugar: 2 tablespoons |
| – | salt: 1 teaspoon | – | red vinegar: 1 tablespoon |
| – | soy sauce: 3 tablespoons | – | ground pepper: half a teaspoon |
| – | cooking oil: 2 tablespoons |
II. PREPARATION
| – | Chop the pork fillet into thin, 5cm strips. Stir well with salt, pepper and chopped dried onions. |
| – | Remove the seeds of the green chilli, then cut into 2 x 5cm pieces. |
| – | Remove the seeds of the cucumber, cut into 1 x 4cm chips, stir for a few minutes with a pinch of salt, then rinse with water. |
| – | Remove the seeds of the red chilli and cut into 2 x 3cm pieces. Soak the chilli in water to tone down their spice. Rinse with water a few times. |
| – | Wash the mushrooms, soak warm water for 10 minutes, then cut off the stems. Do not throw away the soaking water, as you will use it later to cook. |
| – | Dip the black wooden ears into warm water, then clean and slice into thread-like, 4cm strips, |
| – | Finely chop the lemon grass. |
| – | Peel the ginger and crush it. |
III. COOKING
| – | Stir fry the pork in hot cooking oil until the meat is cooked. Set aside. |
| – | Make the sauce: Put oil in a casserole, add the ground chilli paste, then add the crushed ginger, garlic, dried onions and lemon grass. Stir well until they are slightly browned. Add the sugar and stir until the sugar starts to get brown and smell good. Add 5 tablespoons of the mushroom liquid. Simmer for five minutes, remove the casserole and add the red vinegar, soy sauce and a pinch of salt to taste. |
| – | Stir fry the vegetables until they are half cooked, add the pork and then pour the sauce in. Continue cooking until the vegetables are cooked and have absorbed the seasoning. |
Madame Baêng Thanh says when the dish is finished, the pork should be tender, but the vegetables should not be over-cooked. They should retain their original flavour and colour. The sauce should be rich, taste a little bit sour, spicy, sweet and salty.