Pork fillet with chili paste and basil

Ingredients for 4 servings:

• 600 g pork fillet(s), cut into strips
• 1 tbsp ginger, chopped
• 6 large chili peppers, red, mild, pitted, roughly chopped
• 2 onions, peeled, quartered
• 75 g brown sugar
• 3 tsp, heaped shrimp paste
• 2 tbsp germ oil
• 250 g peas (sugar peas)
• 80 g soy sprouts
• 5 spring onions, cut into strips
• 1 handful of basil (leaves)

Instructions

Working time approx. 18 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 33 minutes

ideal for preparation in a wok

I like to prepare this dish in a wok. I recommend taking the pork fillet out of the fridge one hour before cooking. It should be at room temperature. For the chili paste, put the following ingredients in a blender: ginger, chilies, onions, sugar, shrimp paste, and oil. Then chop finely. Heat the wok, add the oil, and shortly thereafter, add the chili paste. Reduce the heat. Stir constantly to prevent it from burning. After simmering for about 6-7 minutes, it will have thickened. Now I push the paste up to the side, turn the heat back up, and fry the pork fillet in batches. When one portion is done, just push it up to the edge. Once you’re done with that, add the snow peas, bean sprouts, and spring onions, and stir vigorously for another 2-3 minutes at high heat to mix everything together. Done! Rice in any variation or even Chinese noodles, which we stir-fry, are suitable as a side dish. Before serving, sprinkle the fresh basil over the top. This is a quick and easy dish. If you haven’t tried shrimp paste before, I’d like to warn you: It doesn’t look particularly appealing, but the finished paste tastes amazing!