Prep all ingredients and prepare rice before starting, it cooks really fast.
Heat a large skillet or wok over high heat, add oil, and heat until oil hot. Add garlic, fry for a few seconds. Add pork, fry for one minute. Add fish sauce, sugar, and pepper, and fry for another minute and a half.
Serve over rice, and garnish with crispy shallots.
This is from one of my all-time favorite cookbooks, True Thai by Victor Sodsook.
You want to be sure the pork is done through. If you've sliced the pork thin enough the two and a half minutes is plenty, with thicker pieces you may need a bit longer.
Sweet and delicious.
A recipe for cripy shallots is forthcoming.