Preparation:
In a mortar and pestle (or electric mini-chopper), grind together coriander root, garlic, and sugar. Blend in oil.
Place pork slices between sheets of waxed paper and pound thin (to 1/8 inch thick) with flat end of a meat mallet. Cut slices into thin strips and place in a bowl; add coriander root mixture and rub in until all pork strips are coated. Cover and let stand at least 1 hour at room temperature, or 3 hours or longer in refrigerator.
In mortar and pestle or electric mini-chopper, pulverize dried chile, lemongrass, and bay leaves. (If lemon juice is used, reserve.) Bring about 1 quart water to a rolling boil. Add cabbage and boil until softened but not mushy (about 3 minutes) . Drain and cool immediately under running water and reserve.
Add fresh red chile to pork mixture. (If lemon juice is used instead of lemongrass, add juice to coconut milk). Arrange all ingredients near stove. In a wok or large, heavy skillet over burner set to high, heat peanut oil until fragrant and rippling.
Add lemongrass dried chile mixture and saute, stirring constantly, until chiles darken (about 2 minutes). Add pork mixture and stir and flip constantly until no red color is visible in meat (1 to 2 minutes). Add coconut milk. Lower heat to medium and cook about 3 minutes to blend flavors. Stir in fish sauce and basil and continue to cook just until basil wilts. |
