Pan-fried Pork with Fish Sauce, Garlic, Chili and Lime Leaves

Steps

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1. 1
   Remove the cooked pork from the refrigerator. If using pork belly, separate the fat from the lean meat and let it come to room temperature slightly.
   ▶ ≈0:30
2. 2
   Mince the garlic cloves and chili peppers finely.
   ▶ ≈0:49
3. 3
   In a bowl, combine the sauce: 1.5 tbsp fish sauce, 1 tbsp sugar, a pinch of MSG, 0.5 tbsp chili paste, a few drops of soy sauce, and 2 tbsp water. Mix well.
   ▶ ≈1:10
4. 4
   Heat a wok or skillet, add a small amount of oil. Add the pork and stir-fry over high heat, gently pressing with a spatula to render the fat quickly and crisp the edges.
   ▶ ≈1:49
5. 5
   When the meat is well-rendered and the edges are crispy, scoop out the excess fat.
   ▶ ≈2:15
6. 6
   Continue on high heat, add the minced garlic and chili to the meat and stir-fry for about 30 seconds until fragrant.
   ▶ ≈2:26
7. 7
   Pour in the prepared sauce and stir constantly until the sauce reduces and coats the meat well, about 40 seconds.
   ▶ ≈2:38
8. 8
   Turn off the heat. Sprinkle with black pepper to taste.
   ▶ ≈2:55
9. 9
   Slice the lime leaves fresh (cutting them earlier will cause them to lose aroma and become bitter), scatter over the dish, toss gently, and serve.
   ▶ ≈3:02