Minced Pork with Lemongrass and Shrimp Sauce

Ingredients

• 1/4 cup canola or other neutral oil
• 1 teaspoon dried red chile flakes
• 4 large cloves garlic
• minced
• 1/2 pound ground pork
• coarsely chopped to loosen
• 12 medium shrimp
• peeled
• deveined
• and cut into pea-sized pieces
• 3 hefty or 5 medium stalks lemongrass
• trimmed and minced (about 1 cup)
• 4 teaspoons sugar
• 2 tablespoons fine shrimp sauce diluted with 1/4 cup water
• 2 tablespoons unsalted roasted peanuts
• coarsely chopped
• 1 teaspoon sesame seeds
• toasted (page 332)
• 1 small English cucumber or 2 pickling (Kirby) cucumbers
• halved lengthwise
• seeded
• and thinly sliced

Instructions

1. In a 12-inch skillet, heat the oil and red chile flakes over medium heat.
2. When the oil becomes fragrant and pale orange, add the garlic and saute for about 30 seconds, or until aromatic.
3. Add the pork and use a large slotted spoon to stir, poke, and break it into small pieces.
4. Cook, stirring occasionally, for about 2 minutes, or until the meat has lost most of its pink color.
5. Add the shrimp and lemongrass and give the mixture a big stir to incorporate.
6. Sprinkle in the sugar, pour in the shrimp sauce, and let the mixture cook for 10 to 12 minutes.
7. Stir it frequently and splash in some water whenever the skillet seems dry or if caramelized bits are sticking to the bottom.
8. You want an intensely spicy, salty flavor, so dont add too much water.
9. The mixture should gently sizzle as it cooks.
10. This dish is done when the pork has turned reddish brown.
11. Remove from the heat and stir in the peanuts.
12. Transfer to a serving plate or shallow bowl and sprinkle on the sesame seeds.
13. Garnish with the cucumber slices or place them alongside, and then serve.