Stir-Fried Pork in Coconut Milk

• 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

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.
2. Add the garlic and chiles and cook, stirring occasionally, for another minute.
3. Remove this mixture with a slotted spoon and add the remaining oil.
4. Add the pork and stir once or twice.
5. Cook without stirring until it begins to brown, about a minute; stir once and let sit for another minute.
6. Return the onion mixture to the pan, stir, and turn the heat to medium.
7. Add the coconut milk, lime leaves, and nam pla and adjust the heat so that the mixture simmers steadily but not too violently.
8. Cook for 10 minutes or so, until the mixture thickens slightly.
9. Taste, adjust the seasoning, and serve with the lime wedges.
10. Japan.
11. The technique is similar, but the ingredients and results quite different: Omit the chiles in step 1.
12. 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.
13. Simmer as directed and serve with lemon wedges.

peanut, white onion, garlic, chiles, boneless pork, coconut milk, lime, serving

Taken from www.epicurious.com/recipes/food/views/stir-fried-pork-in-coconut-milk-386333 (may not work)