Sweet and Sour Bangkok Style Pork with Red Chiles

By Brie

This spicy dish has a real kick. If you're a hot sauce fan this meal is sure to please.

Ingredients

• 2 pound pork tenderloin
• 2 teaspoon salt
• 1 tablespoon turmeric
• 2 teaspoon cinnamon
• 3 tablespoon peanut oil
• 10 dried whole California or Mexican chiles (arbors or other long red thin chiles)
• 5 fresh red Thai chiles or 1 scotch bonnet or habanero chile
• 4 stalks lemongrass (cleaned and minced)
• 8 shallots (minced)
• 8 cloves garlic (minced)
• 1 cup ketchup
• 2/3 cup white vinegar
• 5 tablespoon sugar
• 1 tablespoon salt
• 1 cup carrots (blanched and diced)
• 1 cup peas (cooked)
• 40 fresh mint leaves

Preparation

Step 1

Cut pork into 3-inch sections and toss with the salt, turmeric and cinnamon. Let rest on counter in a bowl.

Cut off and discard the chile stems, shake out the seeds.

Place the dried chiles into a cup of boiling water and refresh for 10 minutes.

Drain and puree with the fresh chiles, the shallot, garlic and lemongrass in a food processor. Reserve.

Heat the peanut oil in a large pan or wok over high heat. Add the pork. Cook briefly to sear, browning lightly. Push pork to sides of pan and add the chile mixture and cook for 3-4 minutes until fragrant and mahogany colored. Toss well.

Stir in the ketchup and vinegar, the salt and the sugar.

Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint. Toss and serve.