Here you can conveniently purchase authentic, quality ingredients imported from Thailand. This dish is made with belly pork. Secondly the style of cooking means that the dish is cooked in the pork fat itself, which enhances the flavor. Thirdly, the fatty meat absorbs the additional flavors and so tastes better. The wok or pan should be quite hot, so as to sear the pork and render the fat quickly.
Sliced chilis are 'optional'.
You can also reduce the amount of red curry paste used quite substantially without too much adverse affect on the authenticity of the dish. Ingredients 1 pound belly pork, cut into small dice. If it becomes too dry add a very small amount of peanut oil. Add the curry paste, and stir fry to combine, then add the fish sauce, chili oil, garlic, sugar, chilis and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well. Serve with steamed Thai jasmine rice .