Makes 4 servings

• 1 teaspoons salt
• 7 cloves garlic minced
• 1 tablespoon chopped coriander roots
• 1 teaspoon dry-roasted coriander seeds, ground
• 1 tablespoon dry-roasted white peppercorns, ground
• 20 Thai chilies, minced
• 5 cloves garlic with peel, slightly pounded
• 2 teaspoons dried green peppercorns
• ¼ cup coconut oil
• 1 pound beef sirloin (substitute with pork or chicken breast), sliced as thinly as possible in diagonal into bite-size pieces
• 3 tablespoons fish sauce
• 1 tablespoon maple syrup
• 1 tablespoon Sichuan peppercorn, dry-roasted, ground
• 3 tablespoons crispy pork rind, crushed to the consistency of cornmeal
• ½ coarsely chopped cilantro

1. Put ½ teaspoon salt and garlic in a mortar and pound to puree. Add the coriander roots, and pound to puree. Add the coriander seed, white peppercorns and pound to incorporate and puree. Add the chilies and pound to incorporate into a coarse paste, and then add the garlic with peel. Pound to incorporate into a coarse paste. Add the green peppercorns and pound. You should have a coarse paste. (If making ahead, save in a container with a lid and refrigerate. It will keep for a couple of days – however, the fresher the paste, the better it tastes.)
2. Heat the oil in a large skillet or a wok over high heat. When it begins to smoke, add the paste and keep stirring. Lower the heat to medium and keep stirring for a couple more seconds, then add the beef. Increase the heat and keep stirring. If the content is a bit dry, sprinkle some water over it and keep stirring until the beef is partially cooked.
3. Add the remaining salt, fish sauce, and maple sugar. Keep stirring and once the beef is done, add the Sichuan peppercorn powder. Stir to mix.
4. Turn off the heat and transfer the beef onto a plate.
5. Garnish with pork rind and cilantro.
6. Serve with cooked red organic Thai rice.

Caution: if possible, the stir-fry should be done outdoor because of the chili fume. It is dangerous!