“This is from the Easy Thai Cooking recipe book. I always use this recipe to use up leftover roast pork. It has become quite a favourite in our house and is simple to make. I also substitute fresh chilli with bottled chilli to save time and a special shopping trip. Without the coriander it is not quite the same. I also double the sauce ingredients to add more flavour to the rice.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large frying pan.
  2. Add onions, chilli and pork and fry until golden brown, about 5 minutes.
  3. Add brown sugar, water and fish sauce and bring to the boil.
  4. Lower heat and simmer for 4 to 5 minutes or until sauce is thick and syrupy, stirring while cooking.
  5. Sprinkle with coriander and serve with steamed rice.

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