Best 3 Thai Pork Stir Fry Recipes

Calling all foodies and Thai cuisine enthusiasts! Get ready to embark on a culinary journey to the vibrant streets of Thailand with our collection of mouthwatering Thai pork stir-fry recipes. From the classic Pad Prik King to the tantalizing Pad Gra Prow, these dishes are sure to ignite your taste buds and leave you craving for more. Each recipe is carefully crafted with a unique blend of aromatic spices, fresh vegetables, and tender pork, promising an explosion of flavors in every bite. Whether you're a seasoned chef or a novice cook looking to expand your culinary horizons, our detailed instructions and step-by-step guide will make sure you create authentic Thai pork stir-fries that will transport you to the heart of Thailand. So, gather your ingredients, put on your apron, and let's dive into the delightful world of Thai pork stir-fries!

Let's cook with our recipes!

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Pork, Basil and Chilli Stir Fry - Thai Style image

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Provided by Kookaburra

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g pork fillets, chopped into small, bite-sized pieces
2 tablespoons garlic, finely chopped
4 shallots, finely sliced (use golden or red shallots)
2 large red chilies, deseeded then finely chopped
2 large green chilies, deseeded then finely chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup basil leaves, torn (use Thai basil if available, but sweet basil will be fine)
vegetable oil
white pepper

Steps:

Prepare all ingredients in advance.
Place wok or pan over a moderate heat and add 2 tablespoons oil.
Add garlic and stir fry gently until it is just starting to colour lightly.
Add the sliced shallots and stir fry for a few minutes until they are transparent.
Remove garlic and shallots to another dish and set aside until needed.
Add a little more oil to the pan and increase heat.
Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
Add the chillies and stir fry for a minute or two.
Now add the oyster sauce, fish sauce and palm sugar.
Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
Add basil and stir fry until wilted.
Before serving, sprinkle lightly with white pepper.
Serve with steamed jasmine rice.

THAI PORK STIR FRY

Thai Pork Stir Fry image

I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.

Provided by Deepfreeze-27

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 garlic cloves, chopped
1 small red onion, sliced
2 carrots, julienned
1 small red pepper, julienned
1 tablespoon oil
1 lb boneless pork chop, thinkly sliced
1 3/4 cups chicken broth
1/3 cup fish sauce
3 tablespoons peanuts, chopped
3 tablespoons brown sugar
4 ounces rice noodles
1 tablespoon cornstarch
1/4 cup water

Steps:

Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
Add pork, cook for 3 minutes or until no longer pink.
Add chicken broth, fish sauce, peanuts and brown sugar.
Add rice noodles, broken in half (submerge in liquid).
Cover and cook over low heat for 6 minutes.
Stir in cornstarch mixed with water; cook until thickened.

THAI GLAZED PORK AND STIR-FRY (LOW CARB)

Thai Glazed Pork and Stir-Fry (Low Carb) image

I was afraid the first time I made this - but it came out super tender and loaded with flavour. Its a keeper!

Provided by SEvans

Categories Low Cholesterol

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pork (belly cut works best)
2 tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons brown sugar
2 -3 whole dried hot peppers, crumbled
3 cups water
2 carrots
2 cups bok choy (4 stalks)
2 cups bean sprouts
1 teaspoon garlic, minced
salt
pepper
1 whole dried hot pepper, crumbled
1/4 cup oyster sauce
1/4 cup water

Steps:

Glazed Pork.
cut pork into small 1 inch cubes.
heat 2 - 3 tablespoons of oil in a wok.
add garlic and fry for about 30 seconds.
ad pork and fry until all surfaces are white / lightly browned.
add the oyster sauce, soy sauce, crumbled peppers and brown sugar.
mix to combine for a few seconds.
add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally.
when the water has evaporated - mind the pot - it will cook & burn fast.
remove from heat when you are left with a nice sticky thick glaze.
Stirr Fry.
Thinly slice carrots and chunk boc choy.
heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic.
stirrfry for a few minutes (2 - 3).
Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water.
bring to a simmer.
add bean sprouts and stirr fry for approximately 10 minutes.
remove from heat and serve.

Nutrition Facts : Calories 670.4, Fat 22.6, SaturatedFat 7.8, Cholesterol 194.9, Sodium 2254.7, Carbohydrate 42.5, Fiber 5, Sugar 28.5, Protein 74.2

Tips:

Use a wok or large skillet: A large cooking surface will help you cook the pork quickly and evenly.
Cut the pork into thin strips: This will help it cook quickly and evenly.
Use a flavorful marinade: A good marinade will add flavor and moisture to the pork.
Don't overcrowd the pan: Cooking the pork in batches will help it cook evenly.
Stir-fry the pork until it is cooked through: The pork should be cooked through but still tender.
Add the vegetables towards the end of cooking: This will help them retain their crunch.
Use a flavorful sauce: A good sauce will bring all the flavors of the dish together.
Serve the stir-fry over rice or noodles: This will make a complete and satisfying meal.

Conclusion:

Thai pork stir-fry is a quick and easy dish that is packed with flavor. It is a great way to use up leftover pork, and it can be easily customized to your liking. Whether you like it spicy or mild, with vegetables or without, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give Thai pork stir-fry a try!