Citrus chilli pork with cashew nuts.
2 tbs vegetable oil
375g pork fillet, finely sliced
2 small red chillis (I have been known to use a sprinkle of dried instead)
6 spring onions, chopped
1/2 tsp cumin
1/2 tsp tumeric
2 tbs fish sauce
1-2 tbs lime juice (I have increased this to the juice of 2-3 limes)
2 tsp palm sugar (easily substituted for brown sugar)
2 tsp corn flour
1/2 cup roasted unsalted cashews
Mix the pork with the spring onions, 3/4's of the lime juice, chilli and cumin and tumeric and allow to marinade.
Heat the wok up to sizzling and stirfry the pork in the oil in batches until browned.
Return all the pork to the wok.
Mix the remaining lime juice, fish sauce, sugar and corn flour in a cup and pour into the wok.
Add the cashews and stir until the pork is cooked and the sauce has thickened (approximately 3-5 minutes)
Serve over fragrant jasmine rice.