Pork with Lemongrass Recipe

Pork with Lemongrass

Serves 4

1/4 Cup of Peanut Oil
1 lb. of Boneless Pork Loin ~ Cut into 1 inch pieces
1 stalk of Lemongrass ~ Bottom part only, outer layers peeled, inner part minced
2 Cloves of Garlic ~ Minced
1 Red or Green Chile ~ De-seeded and minced
1 Tsp. Curry Powder
1 Tbsp. Fish sauce
1/2 Tsp. Sugar
1/2 Tsp. Freshly ground White Pepper
1/4 Cup Chicken Stock
2 Green Onions ~ minced to garnish
Oil for deep frying

Heat the oil in a wok or heavy pan over medium heat until very hot. Deep fry the meat for about three minutes until crispy. Remove and drain on paper towels. Drain off all but 1 1/2 Tbsp. of the oil in the wok. Reheat the oil over medium heat, add the lemongrass, garlic, chili and deep fried meat, and stir fry for about 30 seconds. Add the curry powder, fish sauce, sugar and pepper, followed by the chicken stock. Mix well and bring to a boil. Simmer uncovered for 2 to 3 minutes, and remove from the heat.  If you would like to make a glazed sauce mix 1 Tsp. of corn starch with a 1/4 Cup of water and add to wok.  Stir until sauce begins to thicken and pork is glazed.  Serve with fragrant rice.