The sourness of this pork curry depends on the mango used. Serve with plain rice, a vegetable dish and salad.
- 1 lb (500 g) pork loin, cubed
- 1 tablespoon fish sauce
- 2 tablespoons oil
- 3 tablespoons minced onion
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 3 dried red chilies, soaked and ground
- 1 1/2 tablespoons peeled and shredded young (unripe) mango
- 1 teaspoon salt
Marinate the pork in the fish sauce for 10 minutes. Heat the oil in a pan and stir-fry the onion garlic for 5 minutes till fragrance. Add the ginger and chili and continue to fry 2 minutes. Stir in the pork, mango and salt and mix well. Cover and cook over low heat for 20 minutes. Stirring occasionally. Add the water and simmer over low heat for 20-25 minutes.