Thai Pork with Coriander and Garlic Chives

Coriander roots and garlic chives flavor the sauce for the pork. Garlic chives, also called Chinese chives, are more strongly flavored than the Western type and somewhat garlicky. The narrow, flat leaves are cut to about 8 inches long and sold in bunches in Chinese and Japanese markets. Sometimes you will find them with small white flower heads intact; these are edible as well.

UTENSILS

Large wok or Dutch oven
Large skillet with cover
2 large saucepans, 1 with cover Large bowl
Medium-size bowl
Small bowl
Strainer
Measuring cups and spoons Chef's knife
Paring knife
Slotted spoon
2 wooden spoons
Rubber spatula
Vegetable peeler


Large bunch garlic chives, or small bunch scallions Medium-size bunch coriander with roots

Assemble these supplies:

• Large clove garlic
• 2-pound boneless center pork loin roast, trimmed
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• Freshly ground pepper
• 1/2 cup peanut or vegetable oil

Steps in preparation:

1. Preheat oven to 200 degrees. Place 4 dinner plates in oven to warm.
2. Rinse garlic chives and coriander, and dry with paper towels. 
3. Cut enough garlic chives into 11/2-inch lengths to measure V2 cup. Cut off coriander roots and chop enough to measure 1 tablespoon. 
4. Reserve coriander leaves for garnish. Peel garlic and mince enough to measure 1 tablespoon.
5. Cut pork crosswise into 2 x 3 x 1/4-inch-thick slices.
6. In large bowl, combine chopped coriander roots, garlic, sugar, cornstarch, pepper to taste, and 1/4 cup oil. Add pork, toss until coated, and set aside 10 minutes.
7. In large wok or Dutch oven, heat the remaining oil over medium-high heat until it begins to sizzle. Add half the pork and sauté, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer pork to a plate and cover loosely with foil to keep warm. Sauté remaining pork lightly browned.
8. Return first half of pork to wok and stir together. Warm pork briefly, about 30 seconds, stirring constantly. Add garlic chives and stir to combine.
9. Divide pork among 4 warm dinner plates and garnish with coriander leaves.

WHAT TO DRINK

The cook suggests a piña colada as a refreshing accom­paniment to this menu. If you prefer wine, choose a Cal­ifornia Pinot Blanc or Alsatian Sylvaner.