A great recipe for a “Greek-Thai” pork platter to get a little taste of Thai cuisine.

Makes: 4 plates Preparation time: 20m Cooks in: 25m Ready in: 45m

700g. lean pork, cut into bite-sized pieces
4 tablespoons of soybean oil
1 green pepper, cut into small cubes.
1 red pepper, cut into small cubes
1 carrot, cut into matchsticks
1 large onion, coarsely chopped
150g. soy sprouts for the sauce
1 tablespoon of Tamarins sauce
3 tablespoons of lemon juice
10 basil leaves
1 hot pepper (chili), small
1 twig of lemongrass
2 tablespoons of fresh coriander leaves
1 tablespoons of red curry soup, in paste form
3 tablespoons of fish sauce

Preparing the sauce
Step 1
For perfect results, it is advisable to use a mortar and no blender. Put the basil, coriander, chili and chopped lemongrass in the mortar. Keep pounding them until they turn into paste.

Step 2
Add the lemon sauce, the tamarins sauce, the fish sauce and the red curry and keep pounding it. Add 1coffee cup’s worth of water. Pour the sauce in a bowl.

Preparing the meat
Step 1
Heat the soybean in a wok (use a deep fryer if you do not have one), until it smokes up. Add the peppers, carrot, onion, soy sprouts and pork bites and cook it over a high-heat stove, stirring constantly and quickly until the meat browns up.

Step 2
Empty the sauce you have prepared into the pan. Continue stirring until the sauce glazes over the bites of pork and peppers

Step 3
Server it in a deep platter and accompany it with jasmine rice, boiled simply, without a trace of salt