Thai Pork

Thai Pork is a delicious combination of tender pork simmered in a rich, dark, flavour-packed sauce and served on a bed of steamed rice. Fresh scallions and sliced chillies add colour, freshness and a gentle kick that perfectly complements the savoury sauce. Ideal for both busy weeknight dinners and relaxed weekend meals, this comforting dish brings bold Thai-inspired flavours to your table with minimal fuss.

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

Pork Ingredients:

600 g pork loin or pork shoulder, cut into bite-sized strips
1 tbsp vegetable oil
3 cloves garlic finely chopped
1 tbsp fresh ginger grated
1 small onion thinly sliced

Sauce Ingredients:

Serving Ingredients:

300 g jasmine rice
3 medium scallions finely sliced
2 medium red chillies fresh thinly sliced
1 large Lime wedges

Instructions

Cook the jasmine rice according to the packet instructions. Keep it warm while preparing the pork.
300 g jasmine rice
Heat the vegetable oil in a large frying pan or wok over a medium-high heat.
1 tbsp vegetable oil
Add the sliced pork and cook for 5–6 minutes until lightly browned on all sides.
600 g pork loin
Stir in the onion and cook for 3 minutes until it begins to soften.
1 small onion
Add the garlic and grated ginger, then cook for another minute until fragrant.
3 cloves garlic, 1 tbsp fresh ginger
In a jug, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar and chicken stock.
4 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 2 tbsp soft brown sugar, 1 tbsp rice vinegar, 250 ml chicken stock
Pour the sauce into the pan and stir well to coat the pork evenly.
Bring the sauce to a gentle simmer. Reduce the heat and cook for 15 minutes so the pork becomes tender and the flavours develop.
Stir the cornflour mixture once more before pouring it into the pan.
1 tsp cornflour, 2 tbsp cold water
Cook for 2–3 minutes, stirring continuously, until the sauce thickens into a rich, glossy coating.
Stir in the sesame oil and remove the pan from the heat.
1 tsp sesame oil
Spoon the cooked jasmine rice into serving bowls.
Top the rice generously with the Thai pork and plenty of the rich dark sauce.
Finish with sliced scallions, fresh chillies and a wedge of lime on the side.
3 medium scallions, 2 medium red chillies, 1 large Lime

Equipment

Notes

Serving Suggestions:

Steamed pak choi

Stir-fried broccoli

Sugar snap peas

Asian cucumber salad

Spring rolls

Thai-style pickled vegetables

Cook's Tips:

Pork shoulder produces an especially tender result after simmering.

Adjust the amount of fresh chilli to suit your preferred spice level.

Allow the sauce to simmer gently rather than boil rapidly for the richest flavour.

Fresh jasmine rice absorbs the sauce beautifully and provides the perfect accompaniment.

Leftovers keep well in the refrigerator for up to two days and reheat gently in a saucepan or microwave.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Although the pork freezes well for up to 3 months, cook fresh rice when serving for the best texture.

Nutrition