Thai Pork Mince Recipes

THAI MINCED PORK RECIPE (LAAB NAMTOK)

Steps:

• 1. To make the toasted sticky rice (khao kua), put the uncooked sticky rice in a frying pan with no oil and on a low heat. Stir continuously till the rice turns a golden yellow colour. This process takes about fifteen minutes and the sticky rice will be very fragrant.
• 2. Let the toasted rice cool down and then pound it in a pestle and mortar. You could use a blender here as well.
• 3. Fry the minced pork till it is cooked through. Add one tablespoon of the toasted rice and chilli powder. Also add the fish sauce, lime juice and sugar.
• 4. Slice the Thai red onions (shallots), and add the mint leaves and coriander to the mixture. Mix it all up making sure the ingredients are evenly spread over the pork.
• 5. Garnish it with Thai coriander and mint. It is now ready to be served and enjoyed!
• 6. To enjoy an authentic Thai experience, larb nam tok is usually accompanied by some Thai sticky rice and papaya salad (som tam).

MINCED PORK WITH THAI BASIL BANGKOK STYLE [PAT KRAPAO MOO SAP]

Steps:

• In a hot pan, add the oil and stir fry garlic and chili until fragrant.
• Add pork and continue to stir fry on medium heat until almost ready.
• Keep stir frying and add pork stock as needed.
• Add oyster sauce, fish sauce, sugar.
• Increase heat to high and add fresh thai basil. Keep stir frying for few seconds.
• Serve with white basmati rice and fried eggs.

THAI PORK SATAY

Steps:

• In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

THAI PORK MINCE

Steps:

• Heat the oil, add the lemon grass, ginger, garlic and chilli and fry for 2 minutes until fragrant.
• Add the sugar and mince, brown for 2 minute.
• Add the lime juice, fish sauce, vinegar and soy with 100ml cold water.
• Bring to a simmer, cook for around 5 minutes, until the mince is cooked through.
• Stir in the spring onions, and serve with rice.

THAI-STYLE GROUND PORK SKEWERS

Steps:

• Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
• Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

THAI GREEN PORK LETTUCE CUPS

Steps:

• Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.
• Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.