6 tbsp of groundnut oil
90g unsalted cashews or peanuts
1 inch piece of ginger peeled and finely grated
4 spring onions finely chopped
4 cloves of garlic peeled and finely chopped
4 small hot, red chillies seeded and finely chopped
Zest and juice of 3 large limes
2 tbsp of fish sauce
A handful of mint leaves, chopped
A handful of basil leaves torn to shreds
Slice the pork fillet into pieces about as thick as your little finger, then cut into short strips. Get a wok or frying pan really hot and then pour 3 tbsp of the oil into it. Once it's really hot add the pork.
Cook for 3-4 minutes until it is golden brown in patches. Stir it from time to time during cooking otherwise it won't colour properly. Keep the heat high throughout and if it produces too much juice (it shouldn't if the pan is hot enough) tip most of it away and carry on cooking.
Meanwhile chop or bash up the nuts. When the meat is brown and sizzling transfer to a warm plate with the juices return your pan/wok to the heat and when it's sizzling hot add the remaining oil add the chilli, garlic, spring onions and ginger and fry, stirring almost constantly for two minutes.
Add the nuts to the pan and stir fry for a couple more minutes, then return the meat and any juices to the pan. Stir in the lime juice, zest and the fish sauce and fry for another couple of minutes.
Add the chopped herbs to the pan, stir and serve immediately.