Thai Garlic Pepper Pork

 

This Easy Thai Garlic Pork Stir Fry is a healthy, easy and delicious dinner the whole family will love. With an easy and flavorful stir fry sauce, pork tenderloin and vegetables, this take out meal is a weeknight dinner.

 

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Video link

https://youtu.be/7nyyL4OGAAE

 

Enjoy!

 

Parsans Kitchen

Important Cooking Tips:

 

Other proteins that can be used – Chicken, fish or prawns would be amazing!

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Substitutions:

 

If you don’t have rice vinegar apple cider vinegar or white wine vinegar will work in a pinch.

 

If you don’t have sambal oelek, try chillie garlic sauce, sriracha or a pinch of red pepper flakes.

 

Shaking off excess coating is key for all crunchy fried things, but especially with shallow frying since the extra corn flour doesn’t sink like it does in deep frying, so burnt bits cling to the food. Also, excess corn flour is powdery.

 

Leftovers will keep in the fridge for 3 to 4 days and though the surface is not as crispy, there are still some crispy edges so you still get the eating experience. Having said that, this is of course better freshly made because of the crispy crust. To scale down, tap/hover on Servings and slide down, and use a smaller pan/pot so the smaller amount of sauce doesn’t spread too thin in the pan.

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Prep: 10 minutes 

Cook: 20 minutes 

Servings: 4 servings

 

Ingredients for Thai Garlic Pork :

 

For the stir fry sauce:

Quarter cup low sodium soy sauce

Quarter cup honey

2 tbsp rice vinegar

1 tsp  sesame oil

1 tbsp grated ginger root

4 garlic cloves minced

1 tsp Sambal Oelek

 

For the Pork Stir Fry:

Half kg. pork tenderloin Cut into bite pieces

Half cup corn starch

1 tsp kosher salt

Half tsp black pepper

2 gm peas

1 red bell pepper thinly sliced

2 tbsp avocado oil

1 tsp sesame seeds optional, for garnish

 

Method:

Whisk together all ingredients for the sauce, set aside.

Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.

Heat a sauté pan over medium high heat. Add one tablespoon of oil. Add the bell pepper and peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside..

Add the second tablespoon of oil to the pan. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.

Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened.

Garnish with sesame seeds and serve over rice if desired.