Thai Spicy Stir-Fried Pork with Chili and Herbs

Step 1

Mince the 4 garlic cloves and 3 red chilies together. Chop the cilantro leaves and stems separately. Slice the cucumber into thin rounds.

Step 2

Heat a wok or large skillet over high heat. Add 1 tbsp oil, then the garlic-chili mixture. Stir-fry until fragrant, about 30 seconds.

Step 3

Add the 1 lb ground pork. Break it up and stir-fry until no longer pink, about 5-7 minutes. The pork should be browned and slightly crispy at the edges.

Step 4

Season with 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Stir-fry for another 2 minutes until the sauce coats the pork and it looks glossy.

Step 5

Turn off the heat and stir in the chopped cilantro stems and half the leaves. Reserve the rest for garnish.

Step 6

In a separate skillet, fry the 2 eggs sunny-side up in 1 tbsp oil over medium-high until the whites are set and the edges are crispy, about 3 minutes.

Step 7

Serve the pork over steamed rice with the fried egg on top, cucumber slices on the side, and sprinkle with remaining cilantro leaves.