font-family:arial,helvetica,sans-serif; color:rgb(0,0,0); font-size:12pt">
From Mark Bittman's The Best Recipes in the World:
Makes 4+ Servings
Can also be made with Chicken
3 tablespoons peanut or neutral oil, like corn or
1 large white onion, sliced
2 tablespoons chopped garlic
2 small dried chiles ((*SOL: I use dried red pepper flakes)
11/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), cut into thin shreds and thoroughly dried
About 11/2 cups coconut milk
3 lime leaves, preferably fresh, or the zest of 1 lime
3 tablespoons nam
pla (fish sauce)
lime wedges for serving
*SOL: I also add other veggies like peppers & mushrooms
1. Put 2 tablespoons of the oil in a large nonstick skillet (12-inch is best) (*SOL: I use a wok instead of a skillet) and turn the heat to high; a minute later, add the onion and cook, stirring only occasionally, until the onion begins to
char a little, a couple of minutes. Add the garlic and
chiles and cook, stirring occasionally for another minute. Remove this mixture with a slotted spoon and add the remaining oil.
2. Add the pork and stir once or twice. Cook without stirring until it begins to brown, about a minute; stir once and let sit for another minute so it browns. Return the onion mixture to the pan, stir, and turn the heat to medium. Add the coconut milk,
lime leaves or zest, and nam
pla and adjust the heat so that the mixture simmers steadily but not too violently.
3. Cook for 10 minutes or so, until the mixture thickens slightly. Taste, adjust the seasoning, and serve with the lime wedges.