Pad Priew Want (Sweet And Sour Pork Thai Style)

• 3/4 pound of pork loin, trimmed to total 10 ounces
• 1/4 cup water
• 3 tablespoons nam pla (Thai fish sauce)
• 2 tablespoons sugar
• 1 tablespoon ketchup
• 4 teaspoons tapioca starch
• 2 1/2 tablespoons water
• 2 1/2 tablespoons peanut oil or vegetable oil
• 1 teaspoon minced garlic
• 1 cup onions, sliced into 1/4-inch strips
• 1 cup tomatoes, cut into 1/2-inch cubes
• 3 tablespoons white vinegar
• 3 scallions, root ends removed, cut into 1/2-inch pieces on the diagonal
• 3/4 cup green bell peppers, sliced into 1/4-inch strips
• 1 1/2 teaspoons red serrano chili, minced
• 1/2 cup cucumber, peeled, seeded and cut into 1/4-inch-by-1 1/2-inch pieces

1. Slice the pork into scallops, one and a half by an eighth inch thick.
2. Set aside.
3. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup.
4. Set aside.
5. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water.
6. Reserve.
7. Heat the wok over high heat for 30 seconds.
8. Add the peanut oil and, when a wisp of white smoke appears, add the garlic.
9. When the garlic turns light brown, add the pork.
10. Spread in a thin layer and cook for about one minute.
11. Turn over and cook until the pink color vanishes, about one minute more.
12. Add the onions and tomatoes and stir for one minute.
13. Add the vinegar and mix all the ingredients well.
14. Pour the nam pla mixture into the wok and stir well to combine all the ingredients.
15. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly.
16. Stir the tapioca starch mixture and add it to the wok.
17. Stir continuously, combining the ingredients, until the sauce bubbles.
18. Turn off the heat.
19. Transfer to a heated dish and serve with plain cooked rice.

pork loin, water, fish sauce, sugar, ketchup, tapioca starch, water, peanut oil, garlic, onions, tomatoes, white vinegar, scallions, green bell peppers, red serrano chili, cucumber

Taken from cooking.nytimes.com/recipes/3590 (may not work)