Thai Style Pork With Peanut Sauce, "Phraram Long Song"

There are a number of possible translations of the title of this dish, which is from the milder "Royal Thai" tradition. Phraram is the name given in Thai to the God Rama, or the title of the King. The title can be translated by those of a poetic nature to mean food so good it makes the king cry. Because this is a mild, Royal Thai dish, we give two methods which differ slightly. One is mild and has complex flavors. The other is more in line with the country tradition of not throwing away anything that can be eaten, and is a little more potent, as suits the provincial palate.

This dish can be made with pork, beef, chicken or shrimp. This version is made with pork. Shrimp require less cooking and beef rather more. This version is made with pork.

Ingredients

one cup pork, cut into small bite sized pieces
one cup cabbage, shredded
To flavor the oil: garlic, ginger, Thai chile peppers, and curry powder.

Sauce

1 tablespoon garlic, very finely chopped
1 tablespoon massaman curry paste
1 cup coconut milk
1 cup pork stock
1 tablespoon sugar
pinch of salt
1 tablespoon lime juice
1/2 cup raw peanuts, crushed

Method

Heat a wok and add three tablespoons of peanut oil. Add one teaspoon of slivered garlic, and sautee until the garlic is just changing color. Remove and discard the garlic. Add 4 'coins' of ginger, 1" in diameter, and an eigth of an inch thick, and sautee for 1 minute. Remove and discard. Take 4 chilis and destalk them, cut them in half and tap them on the counter to remove loose seeds (not necessary to remove all of the seeds, but get rid of what easily falls out). Sautee for 1 minute. Remove and discard. N ow add one teaspoon of curry powder and stir until absorbed into the flavored oil.

For the provincial version, to the hot oil add 1 tablespoon of slivered garlic, one tablespoon of slivered ginger, and 1 tablespoon of very thinly sliced chilis, including the seeds, then remove the flavorants. Add 1 tablespoon of curry powder and blend into the oil. The garlic, ginger and chili is then blended to a fine paste and retained to be added later.

Now stir fry the meat for about 1 minute, and remove it from the oil while you prepare the sauce.

Fry the peanuts for about 5 minutes in the oil, then remove them and blend them to a fine paste, and return the paste to the oil, adding the curry paste and stirring until aromatic. Now slowly add the coconut milk, stirring constantly to blend, and then add the remaining sauce ingredients. Bring to a gentle simmer.

If preparing the provincial version, return the oil flavorants to the mix at this time.

Add the meat, and return to the simmer, cover and simmer, stirring occasionally for about 20 minutes, until the meat is tender.

Add the vegetables, turn the heat up and boil vigorously for 1 minute.

Serve with Thai jasmine rice.

Note: We cook this to check the recipe in a 16" wok that is 6" deep. If your wok is smaller or shallower you may not wish to have this much sauce in a wok and of course you can complete the recipe in a medium saucepan.