Pork with Garlic and Pepper

  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  •  sugar
  • white peppercorns, 2 tsp
 For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped, 5 
  • lime juice, 2 tbsp
  • fish sauce,1 ½ tbsp
  • sugar, ½ tbsp
  •  coriander leaves or scallions
 To garnish:
  •  lettuce leaves
  •  cucumber, sliced

  1. Ground peppercorns, garlic and coriander roots briefly in a mortar, then transfer into a blender, add some oil and process until a smooth and well combined paste forms.
  2. Cut the pork in bite-sized slices.
  3. Heat a wok, add oil and fry the paste on medium heat until it smells. Add the meat and stir-fry until golden brown, then reduce heat. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar.
  4. For the dip, combine garlic, chillies, lemon juice, fish sauce and sugar and stir well. If you like, add chopped coriander or chopped spring onions.
  5. Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Serve with the dip.