PORK FILLET WITH GARLIC AND CHILLI PEPPER

MUU PHAT KRA-TIAM PHRIK THAI

Use a mortar and pestle to pound together 1.5 tsp of black peppercorns , just roughly.
Now  pound or alternatively use a small blender to blend  1 WHOLE bulb of garlic cloves roughly chopped and 10 coriander roots roughly chopped , into a paste.
Set aside .

To prepare your pork fillet , cut the fillet into 2 inch cubes ( 5 cm ) .
Place pork cubes into a bowl with 1 tbs of fish sauce
1 tbs of soy sauce
1/2 tsp of sugar
Let this sit covered in the refrigerator while you prepare the dipping sauce.

Garlic and chilli dipping sauce.
Mix together in a separate bowl
 4 garlic cloves finely chopped
3 birds eye chillies finely chopped with seeds ( seeds optional )
2 tbs lime juice
1 tbs of fish sauce
1 dsp of cracked pepper
1 tsp of sugar .
Stir till completely combined .

Now  to bring it all together , heat a pan with 3 tbs of vegetable oil,
Place 1/2 the garlic and coriander paste in the pan , cook till lightly coloured and aromatic.
Add 1/2 the pork fillet and marinade and cook for 5 minutes until meat is cooked through.
Remove to a warmed bowl and repeat with remaining paste and pork .
At Castle Garden this meal was served with red rice  dressed with fresh coriander leaves and a small bowl for the dipping sauce.