| 1 | Rinse the pork. |
| 2 | Put it in cold water. |
| 3 | Boil over a high flame for 20 minutes. |
| 4 | Stick a chopstick into the pork; if there"s no more blood coming out from it, remove. |
| 5 | Slice thinly after it cools off. |
| 6 | Rinse green peppers. |
| 7 | Seed them and remove the ribs. |
| 8 | Cut into 1" squares. |
| 9 | Remove old and dry parts from the garlic cloves. |
| 10 | Section. |
| 11 | Heat oil in a wok. |
| 12 | Stir-fry pork slices till the fat part shrinks. |
| 13 | Add green peppers. |
| 14 | Stir fry for a while and remove. |
| 15 | Add the sweet flour sauce and chili nam yuey to the oil remaining in the wok. |
| 16 | Stir for a while. |
| 17 | Add soup stock, and sugar. |
| 18 | Mix well. |
| 19 | Pour the pork slices and green peppers back and stir-fry for a while. |
| 20 | Add garlic. |
| 21 | Stir fry briefly. |
| 22 | Remove and serve |
