Help provide food assistance to people experiencing food insecurity this season simply by sending a holiday card. Harvesters’ holiday tribute cards are released every year, featuring the family recipes of local chefs. This year’s collection of contributors includes Bradley Gilmore of Lula’s Southern Cookhouse, Pam Liberda of Waldo Thai, and Scott Martinez of Hope Faith. One tribute card provides up to 50 meals for kids, families, and seniors in northeastern Kansas and northwestern Missouri.
Pam Liberda’s Thai Spicy Pork recipe is featured on this year’s “Guava Happy Holidays” card. “I chose this stir-fry because it’s one of my favorites,” Liberda says. “While it’s traditionally made with wild boar, I’ve adapted the recipe to use pork loins instead. Wild boar is considered a delicacy meat in Thailand, and often enjoyed during celebrations.”
Thai Spicy Pork
Makes 4 servings
Ingredients:
Canola or vegetable oil
4 tablespoons Thai red curry paste
2 cup thinly sliced pork loin
10-14 thin slices of krachai roots (a culinary herb similar to ginger)
2 cups Thai sweet basil leaves
2-3 young peppercorns on the vine (available at Asian grocery stores)
1⁄2 cup chopped long beans
2 cups sliced bamboo shoots
1⁄4-1⁄2 cup sliced serrano peppers
2-4 Thai chilies, thinly sliced
2 teaspoons oyster sauce
2 tablespoons granulated sugar
- In a wok or large frying pan, heat the oil over high heat. Once the oil is very hot, stir in the Thai red curry paste and allow it to fry slightly to release its aromatic flavors.
- Add the pork loin to the wok and stir-fry until the meat is cooked through and evenly coated with the curry paste.
- Add krachai roots, and the young peppercorn on the vine into the wok. Stir the ingredients together to combine their flavors.
- Add the long beans and bamboo shoots into the wok. Continue to stir-fry until they are thoroughly coated with the chili-infused oil.
- Add the sliced serrano peppers, Thai chilies, and Thai sweet basil leaves to the wok. Maintain a constant stirring motion to ensure all the ingredients are well incorporated.
- Pour the oyster sauce over the mixture and sprinkle sugar. Stir everything together to evenly distribute the flavors.
- If needed, add a small amount of water to the wok to create the desired sauce consistency.
- Serve Thai Spicy Pork with steamed jasmine rice.