Spicy Thai Ground Pork

original source

Servings: 6 - 8	Preparation: 40 Minutes
Equipment	Tools
Stove	Large Frying Pan Cutting Board Medium Knife Wooden Spoon Peeler Zester Can Opener Measuring Spoons
Ingredients: 10 - 13
2 tbsp Coconut Oil 2 pounds Ground Pork 4 cloves Garlic 2 - 4 Thai Chilies or Jalapeños 2 tbsp grated Ginger 1 13.5 oz can Coconut Milk 2 tbsp Fish Sauce Salt Pepper coarsely chopped Red Cabbage (optional) sliced Scallions chopped Cilantro (optional) quartered Lime (optional)

Bring the coconut oil to medium high heat in large frying pan. Add the ground pork and break it up with a wooded spoon. Sauté the pork until there is no more pink, about ten minutes. Don't stir it too much, you want some of it to brown and crisp up and for the fat to render. (There will be a lot, pork is fatty.) In-between stirs let the pork sit in the pan and sizzle. Don't be afraid to develop a fond. Use the spoon to scrape it up. Once it's cooked add the garlic and stir to combine. Next, add the chilies and ginger. (Throw some of the chili seeds in there if you want it really spicy.) Add 1 13.5 oz can of coconut milk and stir to combine. Cover and simmer for about 5 minutes. Add the fish sauce and salt and pepper to taste. Can be served atop coarsely chopped raw red cabbage, or cauliflower cilantro lime rice, or both. Top with sliced scallions, chopped cilantro and a squeeze of lime.