Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Place all of the ingredients within easy reach of the cooking area. Set wok or skillet over medium high heat. Add oil and garlic and heat till garlic sizzles (be careful not to burn garlic). Rotate pan so the oil coats the sides. When the oil is hot, add the pork. Stir-fry 2- 3 minutes. Add the remaining ingredients and stir fry 2-3 minutes until brown sugar mixture has thickened.
Time 15m Yield Four servings Number Of Ingredients 16 Steps:
Slice the pork into scallops, one and a half by an eighth inch thick. Set aside. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup. Set aside. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water. Reserve. Heat the wok over high heat for 30 seconds. Add the peanut oil and, when a wisp of white smoke appears, add the garlic. When the garlic turns light brown, add the pork. Spread in a thin layer and cook for about one minute. Turn over and cook until the pink color vanishes, about one minute more. Add the onions and tomatoes and stir for one minute. Add the vinegar and mix all the ingredients well. Pour the nam pla mixture into the wok and stir well to combine all the ingredients. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly. Stir the tapioca starch mixture and add it to the wok. Stir continuously, combining the ingredients, until the sauce bubbles. Turn off the heat. Transfer to a heated dish and serve with plain cooked rice.
