1. beforehand: put pork in a steaming insert over boiling water, close the lid of the pot and steam for 1 hour until cooked through. Remove from insert and pat dry. Add 2 tbsp.
Heat oil in a frying pan to medium-high, heartily brown meat all around for 5- 10 min. Meat then 12 hours to max 2 days in refrigeration form.
Heat the oil for frying to 175 degrees. Cut the meat into 1 cm thick slices, then cut the slices into 0, 5 cm thick strips each. Stir-fry meat strips until crisp. Drain.
3. 1/4 cup oil in a wok form. Stir-fry garlic until lightly colored. Add pork strips and stir a few times. Almost remove the oil from the wok – pour it off or maybe scoop it out. Quickly pour 1/4 cup of water into the wok and stir the whole thing (keep working on high heat). Add soy sauce then repeat 1/4 cup water. There should only ever be enough liquid to keep the whole thing well moistened, with little sauce. Add chili paste or fresh chili if desired, season to taste. Stir in bell bell pepper strips, maybe add a tiny bit of water if it boils down too much. Continue stirring until the bell pepper is cooked al dente, perhaps adding more water in the meantime. Next, add the Thai basil, toss, season repeatedly with soy sauce and chili. Serve with Langko
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