Crispy Thai Pork

Crispy Thai Pork is a flavoursome combination of sweet and sour. This perfect Thai balance creates the base of a filling dish that is ready within 15 minutes. I use pork steaks for this, but pork belly, beef, chicken and prawns are robust enough to take the flavours. Served with fluffy rice as a main dish or as a side dish.

Crispy Thai Pork

What can I say except so full of flavour so quickly.

4.70 from 142 votes

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Course: Main Dish, Side Dish

Cuisine: Thai

Keyword: Chillies, Fast, Pork, Thai, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 People

Calories: 199kcal

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Ingredients

 

MetricImperial

• 14 oz pork steaks sliced
• 4 tbsp Thai red curry paste
• 4 fresh kaffir lime leaves
• 2 medium red chillies deseed and slice
• 2 large shallots thinly sliced
• 10 oz green beans cut into half lengthways
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• Salt
• Pepper

Instructions

• Put your wok over a high heat and add the vegetable oil. When piping hot add the cubed pork.
  14 oz pork steaks, 2 tbsp vegetable oil
• Season with a pinch of salt and pepper.
  Salt, Pepper
• Fry on a high heat for 3 minutes until turning brown. Remove from the pan and put to one side for now.
• Place the wok back on the heat and add the sliced shallots frying for 30 – 45 seconds.
  2 large shallots
• Add the Thai red curry paste and stir well for about 30 seconds.
  4 tbsp Thai red curry paste
• Add the chopped beans, kaffir leaves and chillies and stir well again.
  4 fresh kaffir lime leaves, 2 medium red chillies, 10 oz green beans
• Carefully add ½ mug of water to the wok.
• Give everything one more good stir and then turn the heat down until a simmer is achieved.
• Leave to simmer for 3 – 4 minutes until the sauce has reduced. If it is too thick for your liking add a little bit more water.
• Return the pork back to the wok and add the sugar and fish sauce.
  2 tbsp fish sauce, 1 tsp sugar
• Stir constantly for a further 30 – 45 seconds and then turn the heat off.
• Serve with rice or on its own.
• Hope you enjoy.

Notes

If you don’t have a wok, then a large frying pan will do.

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 779mg | Potassium: 626mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3067IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 3mg