Crispy Pork And Red Peppers In Chili Sauce

1. 1

   Place pork in a steamer over boiling water in a covered pot, and steam until cooked through, about 1 hour.

2. 2

   Remove and dry.

3. 3

   Put about 2 tablespoons oil in a small skillet over medium-high heat.

4. 4

   Sear meat on all sides for 5 to 10 minutes.

5. 5

   Remove and store, refrigerated and covered, for at least 12 hours and up to 2 days.

6. 6

   Heat oil to deep-fry pork; temperature should be about 350 degrees.

7. 7

   Cut pork into 1/2-inch slices, then 1/4-inch strips.

8. 8

   Deep-fry, stirring occasionally, until crisp, about 5 minutes.

9. 9

   Drain.

10. 10

    Put about 1/4 cup of the oil in a wok and turn heat to medium-high.

11. 11

    Add garlic and stir until evenly browned, just past golden.

12. 12

    Add pork and turn heat to high; stir, then spoon or tip out most of the oil.

13. 13

    Immediately add 1/4 cup water and stir.

14. 14

    Add soy sauce and water, 1/4 cup at a time, as needed to keep mixture moist and saucy.

15. 15

    Add chili paste or ground chilies and stir; taste and adjust seasoning.

16. 16

    Add peppers and cook, adding more water if necessary, until they are tender.

17. 17

    Stir in basil, taste and adjust seasoning.

18. 18

    Serve with white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.