Pad Kee Mao Moo (Thai Drunken Pork)

Ingredients

• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon palm sugar or brown sugar
• ¾ pound pork shoulder or butt, cut into bite-sized pieces
• 4 cloves garlic cloves, minced
• 2 whole fresh red Thai chilies (or jalapeños)
• ¾ cup fresh Thai basil leaves (or regular basil)
• 2 tablespoons vegetable oil

Instructions

1. 1

   Cut the pork shoulder into 1-inch cubes by slicing across the grain into thick steaks, then crosswise into strips, then dicing each strip into small cubes about the size of a dice—uneven pieces are fine.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—by pressing the flat side of your knife blade over the cloves, then chopping finely.

3. 3

   Slice each fresh chili lengthwise from tip to stem into two long halves, then slice each half crosswise into thin slivers to expose the seeds, which add heat.

4. 4

   Whisk together the fish sauce, soy sauce, lime juice, and palm sugar in a small bowl until the sugar dissolves—about 10 seconds of stirring.

5. 5

   Heat the oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan—about 90 seconds—so the pork will brown instead of steam.

6. 6

   Add the pork pieces to the hot oil and let them sit without stirring for 2 minutes until the bottoms turn golden brown, so they develop a seared crust.

7. 7

   Stir the pork and spread it across the pan so all pieces contact the heat, then cook for another 2 minutes, stirring every 30 seconds, until no pink remains inside.

8. 8

   Add the minced garlic and sliced chilies to the pan and stir constantly for 30 seconds until the garlic smells strongly fragrant and turns just beginning to brown.

9. 9

   Pour the sauce from the small bowl into the center of the pan and stir everything together for 15 seconds until the sauce coats all the pork pieces.

10. 10

    Add the fresh basil leaves to the pan and stir gently for 10 seconds just until the leaves wilt and darken slightly—do not overcook or they turn black.

11. 11

    Divide the pork and sauce between two plates or bowls, making sure each serving gets plenty of chilies and basil, and serve immediately while steaming hot.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• whisk
• 12-inch skillet
• wooden spoon or silicone spatula

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