Thai•quick
Thai Lemongrass Pork
Quick and delicious pork stir-fried with lemongrass, scallions, garlic, chili, fish sauce, palm sugar, and nuts. Perfect for a light meal with rice or vermicelli.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram pork (tenderloin, pork belly, or pork shoulder), cut into strips
- 2 lemongrass, white parts only, thinly sliced
- 4 scallions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 tablespoon oil
- 2 cloves garlic, minced
- 1-2 tablespoon red chilies (bird eye, cayenne, or Fresno), seeded and sliced
- 4 tablespoon toasted peanuts, roughly chopped
- 2 tablespoon fish sauce
- 2 teaspoon coconut palm sugar
- 2 tablespoon chopped cilantro
- steamed white rice or lightly boiled vermicelli
Instructions
- 1
Mix pork, lemongrass, scallions, salt, and pepper. Set aside for 10-15 minutes.
- 2
Heat oil in a wok/frying pan over medium-high heat. Sauté pork mixture until the pork is no longer pink, about 2 minutes.
- 3
Add garlic and chilies. Stir to mix and continue cooking for another 2 minutes, or until the pork is fully cooked and tender.
- 4
Add chopped peanuts, fish sauce, and palm sugar. Toss to mix.
- 5
Turn off the heat. Transfer the dish to a serving plate. Garnish with freshly chopped cilantro. Serve with steamed white rice or lightly boiled vermicelli.