Akin to the preceding recipe, this one and its Japanese variation use additional liquid. This, plus the braising time, makes for a saucier dish that can be stretched, with white rice, to serve more people if you like. But in any case, it’s delicious. See page 500 for information on Asian fish sauces like nam pla. Other cuts of meat you can use here: boneless chicken.

　　

Ingredients

makes 4 servings

　　3 tablespoons peanut or neutral oil, like corn or grapeseed

　　1 large white onion, sliced

　　2 tablespoons chopped garlic

　　2 small dried chiles

　　1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), cut into thin shreds and thoroughly dried

　　About 1 1/2 cups coconut milk, homemade (page 584) or canned

　　3 lime leaves, preferably fresh, or the zest of 1 lime

　　3 tablespoons nam pla

　　Lime wedges for serving

　　

Step 1

Put 2 tablespoons of the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the onion and cook, stirring only occasionally, until the onion begins to char a little, a couple of minutes. Add the garlic and chiles and cook, stirring occasionally, for another minute. Remove this mixture with a slotted spoon and add the remaining oil.

　　

Step 2

Add the pork and stir once or twice. Cook without stirring until it begins to brown, about a minute; stir once and let sit for another minute. Return the onion mixture to the pan, stir, and turn the heat to medium. Add the coconut milk, lime leaves, and nam pla and adjust the heat so that the mixture simmers steadily but not too violently.

　　

Step 3

Cook for 10 minutes or so, until the mixture thickens slightly. Taste, adjust the seasoning, and serve with the lime wedges.

　　

Pork in Sweet Soy Sauce

Step 4

Japan. The technique is similar, but the ingredients and results quite different: Omit the chiles in step 1. In step 2, add 1/2 cup good-quality soy sauce mixed with 1/2 cup water and 2 tablespoons mirin or 1 tablespoon honey; omit the lime leaves and nam pla. Simmer as directed and serve with lemon wedges.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.