Honey pork with grapefruit in Thai

I heat the vegetable oil in a very large frying pan, and then I cut the pork into slices as for chops and fry on both sides until a light blush, after which I make a weak fire. Carefully peel the hot pepper from the seeds, finely chop the garlic and onion and add it all to the pork and fry for another minute. I turn off the fire of the tile, and then add water, squeezed lemon juice, honey and soy sauce. I peel grapefruits from the peel and white film, disassemble them into slices, each of which I cut in half. Now I start eating meat again: I cut it into very thin plates and put it back in the pan together with finely chopped mint and grapefruits. If there is kiwi, I add chopped pulp of a couple of small fruits, if not, the taste of the food will not suffer either. I mix it all up and move on to serving this masterpiece of Thai cuisine on the table. I put lettuce leaves on a huge tray, meat and everything it is mixed with on top. Sprinkle with chopped peanuts into small pieces and put just a few sprigs of mint on top. Not just delicious, but also beautiful. For the first time I saw a culinary recipe for honey pork with grapefruit in Thai in a travel and leisure magazine, but I cooked it a little later when I had a desire to taste something exotic. Connoisseurs of Asian cuisine will be delighted with sweet and sour tender pork.