This is a tribute to Indian and Vietnamese flavours. I was amazed to find that curry leaves are also be added to this dish. Red chilli powder is available from India to South Africa and also in Vietnam. I always add extra fresh herbs to this dish as it elevates the flavours.
500g chicken or pork fillet
Cornflour to dust
1 tbsp light soy sauce
1 tbsp fish sauce
2 stalks lemongrass, slit lengthwise
2 green chillies, deseeded and finely chopped
1 tsp red chilli powder
50ml sunflower oil
1 onion, sliced
62.5ml fresh coriander to garnish
2 sprigs curry leaves
Thinly slice the pork fillet. Dust the pork slices with cornflour and marinate in light soy and fish sauce. Add the lemongrass, green chilli, sugar and red chilli to the marinade. Leave aside for 2 – 3 hours. Heat the oil in a wok. Add sliced onion and fry until light brown. Stir fry the pork with the marinade. The pork should be cooked but still tender. Sprinkle with fresh coriander and curry leaves. Adjust the seasoning. Serve with Spekko Jasmine Rice.
Fish sauce is very salty. Taste the pork before adding salt.
This dish can also be made with chicken.
For a more fiery dish, add more green chillies.