Crispy Pork And Red Peppers In Chili Sauce

• 1 1/2 pounds boneless pork leg (fresh ham), in one piece
• 13 cup neutral oil, like corn or canola
• Oil for deep-frying
• 1/2 cup minced garlic
• 2 tablespoons soy sauce
• 1/4 cup Thai chili paste (sold bottled in Asian markets), or to taste, or about 1 tablespoon ground fresh Thai chilies, or to taste
• 1 red bell pepper, cored, seeded, and cut into strips
• 1/2 cup Thai basil leaves

1. Place pork in a steamer over boiling water in a covered pot, and steam until cooked through, about 1 hour.
2. Remove and dry.
3. Put about 2 tablespoons oil in a small skillet over medium-high heat.
4. Sear meat on all sides for 5 to 10 minutes.
5. Remove and store, refrigerated and covered, for at least 12 hours and up to 2 days.
6. Heat oil to deep-fry pork; temperature should be about 350 degrees.
7. Cut pork into 1/2-inch slices, then 1/4-inch strips.
8. Deep-fry, stirring occasionally, until crisp, about 5 minutes.
9. Drain.
10. Put about 1/4 cup of the oil in a wok and turn heat to medium-high.
11. Add garlic and stir until evenly browned, just past golden.
12. Add pork and turn heat to high; stir, then spoon or tip out most of the oil.
13. Immediately add 1/4 cup water and stir.
14. Add soy sauce and water, 1/4 cup at a time, as needed to keep mixture moist and saucy.
15. Add chili paste or ground chilies and stir; taste and adjust seasoning.
16. Add peppers and cook, adding more water if necessary, until they are tender.
17. Stir in basil, taste and adjust seasoning.
18. Serve with white rice.

pork, neutral oil, garlic, soy sauce, chili paste, red bell pepper, basil

Taken from cooking.nytimes.com/recipes/10374 (may not work)