Thai Style Pork Recipes

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THAI-STYLE PORK



Thai-Style Pork image

A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
2 pounds boneless pork loin chops
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup creamy peanut butter
Hot cooked rice
1/2 cup chopped green onions
1/2 cup dry roasted peanuts
Lime juice and Sriracha chili sauce, optional

Steps:

  • Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

STICKY THAI PORK



Sticky Thai pork image

This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop

Provided by John Torode

Categories     Dinner, Main course

Time 30m

Yield Serves 6 with other dishes

Number Of Ingredients 10

1 thumb-size piece fresh root ginger
1 garlic clove , roughly chopped
2 fat green chillies , seeds left in
small bunch coriander , stalks finely chopped (or if you can find a bunch with the root intact, chop that instead)
50g dried shrimp , soaked in water for 10 mins, then drained
1 tbsp groundnut or vegetable oil
200g minced pork
1 tsp fish sauce
100g palm sugar or light muscovado sugar
½ pineapple , peeled and sliced very thinly, to serve

Steps:

  • Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
  • Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.

Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 11 grams protein, Sodium 1.15 milligram of sodium

PORK TENDERLOIN - THAI-STYLE



Pork Tenderloin - Thai-Style image

This Asian style tenderloin takes very little time to prepare, but looks and tastes like a lot of work went into it. The recipe as is serves two, but doubles well if you are serving more people. I serve with chili-garlic paste on the side. Prep time includes marinating time.

Provided by Just Call Me Martha

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 18

1 3/4 lbs pork tenderloin
1/4 cup white wine
1/4 cup soy sauce
1/4 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons fish sauce
2 tablespoons lime juice (fresh squeezed)
1 teaspoon brown sugar
2 teaspoons olive oil or 2 teaspoons peanut oil
2 tablespoons finely diced red peppers
2 green onions, thinly sliced on diagonal
1/4 cup chopped fresh cilantro
2 lime wedges
1 tablespoon chopped peanuts
cornstarch, mixed with (optional)
water (optional)
steamed rice (jasmine preferable)

Steps:

  • Cut tenderloin in half lengthwise.
  • In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
  • Place the pork tenderloin in the marinade.
  • Place in refrigerator for 1/2 hour, turning occasionally.
  • Remove meat from marinade, reserving marinade.
  • Heat oil in skillet.
  • Brown tenderloin pieces on all sides.
  • Cook until almost done.
  • Remove from skillet and place on cutting board.
  • Place marinade into the same skillet and bring to a simmer.
  • While simmering, cut tenderloin into 1 inch slices.
  • Return to skillet and cook until the meat is no longer pink.
  • If desired thicken sauce with a mixture of cornstarch and cold water.
  • Serve meat and sauce over steamed jasmine rice.
  • Garnish with red pepper, cilantro, green onions and lime wedges.
  • Sprinkle with peanuts.

THAI PORK RIBS (SII KHRONG MUU TAI NAAM)



Thai Pork Ribs (Sii Khrong Muu Tai Naam) image

These aromatic Thai ribs employ a unique cooking technique. First, marinate the ribs in a fragrant homemade curry paste; then braise them in a pot sealed with a bowl of ice water, which bastes continuously for a dish that's tender and flavorful. (Note: Authentic Thai ingredients can be found at most Asian specialty stores.)

Provided by Andy Ricker

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 20

1 1-inch piece galangal, about 1 tablespoon sliced
1 1-inch piece fresh turmeric, about 1 teaspoon sliced; or use ½ teaspoon ground turmeric
2 coriander roots, fresh or frozen, about 1 tablespoon sliced; or use cilantro stems
1 1/2 stalks lemongrass, about 3 tablespoon sliced
3 fresh green Thai chiles
5 cloves garlic
5 dried Thai chiles
Kosher salt
1 teaspoon black peppercorns
1 rack pork ribs, St. Louis-style cut, about 2¼ pounds, trimmed to a uniform 4 inches
5 lime leaves, about 1 tablespoon of chiffonade
Kosher salt
2 teaspoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
1/2 teaspoon MSG (optional, but recommended), monosodium glutamate, a flavor enhancer
1 tablespoon vegetable oil
10 pounds ice cubes, divided
1 scallion (green onion)
Handful cilantro, about 2 tablespoon chopped, leaves and stems
3 leaves sawtooth, about 2 tablespoon sliced

Steps:

  • Paste: Prepare ingredients to make the paste. Peel and thinly slice galangal and turmeric; thinly slice cilantro roots. Trim lemongrass stems, then discard tough outer layers; slice into thin coins. Slice chiles into ½-inch pieces. Peel garlic cloves, then roughly chop.
  • Place the mortar and pestle on a towel to keep it sturdy. Chef Ricker advises adding ingredients from hardest to softest texture when making a paste. Place dried chiles into the mortar along with a pinch of salt; pound until chiles are flaky. Add peppercorns and continue pounding, followed by galangal, turmeric, and cilantro root. As the ingredients are added, a rough paste will begin to form. Continue by adding lemongrass, garlic, and green chiles. When all of the ingredients have broken down to a rough pulp, the paste is ready. Makes about ⅓ cup.
  • Ribs: Place rack meat-side down on a cutting board. Cut into individual ribs and place in a bowl. Stack lime leaves, roll like a cigar, slice very thinly (this is called a chiffonade), and set aside. Season ribs with a pinch of salt, fish sauce, sugar, and MSG (optional); toss to coat with your hands. Add the paste and 1 teaspoon sliced lime leaf, reserving the rest for garnish, and massage the ingredients into the ribs until they're evenly coated. Let rest uncovered at room temperature, 1 hour.
  • Add oil to a pot over medium-high heat; when it's smoking, add ribs meat-side down in an even layer. Turn heat to medium-low (to prevent paste from burning) and brown the ribs, 6-8 minutes.
  • While ribs are browning, add 5 pounds ice cubes to the bowl, along with enough water to cover the ice. When ribs are browned, turn them over and reduce heat to low. Place the bowl with ice slurry on the pot so it completely seals off the top. The steam will rise and condense on the cold surface of the bowl, then drip back onto the ribs, creating a self-basting cooking environment.
  • Garnish: While ribs are cooking, trim and thinly slice the scallion. Roughly chop cilantro. Fold sawtooth leaves in half and julienne into ⅛-inch slices. Mix together scallion, cilantro, and sawtooth and set aside, along with remaining lime leaf.
  • After 15 minutes, remove bowl from pot and turn the ribs over. Pour out melted ice slurry and replenish with another 5 lbs ice cubes and water. Add a pinch of salt to the ice water to keep it cold a little longer. Place bowl over pot and continue cooking, 15 more minutes.
  • After 30 minutes of total cooking, remove the bowl. Continue cooking ribs uncovered to reduce the cooking liquid in the pot, 5 minutes. Taste and adjust seasoning by adding salt, sugar, and fish sauce; remove from heat. Place ribs on a serving platter, and spoon paste from the pot over them. Garnish with chopped herbs (scallions, cilantro, sawtooth) and lime leaves. Serve.

THAI-STYLE GRILLED PORK TENDERLOIN



Thai-Style Grilled Pork Tenderloin image

Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 6

Number Of Ingredients 14

⅓ cup granulated sugar
¼ cup white vinegar
¼ cup fresh lime juice
2 tablespoons fish sauce
2 garlic cloves, minced
1 teaspoon red pepper flakes
2 tablespoons Melt® Organic Buttery Spread
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
3 garlic cloves, minced
½ teaspoon pepper
2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
½ cup lightly packed fresh cilantro

Steps:

  • For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
  • For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
  • Weave 2 pieces of pork onto each skewer.
  • For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
  • For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
  • Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
  • Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g

THAI-STYLE PORK STEW



Thai-style Pork Stew image

This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I've tried in my new crockpot! It isn't really exotic, but it is a little different from most of the crockpot recipes I've seen, and it's just very tasty. Hope you like it!

Provided by Sudie

Categories     Stew

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs pork loin, cut into four pieces
2 cups julienned red bell peppers
1/4 cup teriyaki sauce
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter

Steps:

  • Place everything except the peanut butter in crockpot.
  • Cook on low setting for 8 hours.
  • Remove pork and chop coarsely.
  • Add peanut butter to crockpot, stirring to incorporate in sauce.
  • Return pork to crockpot.
  • Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.

THAI-STYLE PEANUT PORK



Thai-Style Peanut Pork image

My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 8 servings.

Number Of Ingredients 10

2 medium sweet red peppers, julienned
1 boneless pork shoulder butt roast (3 pounds)
1/3 cup reduced-sodium teriyaki sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
4 cups hot cooked rice
1/2 cup chopped unsalted peanuts
4 green onions, sliced

Steps:

  • Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

THAI PORK MINCE



Thai Pork Mince image

Quick and easy weeknight dinner

Provided by le_tucker

Time 20m

Yield Serves 2

Number Of Ingredients 0

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.

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Top Asked Questions

What to cook with pork in Thai food?
Our List of Thai Pork Recipes 1 Spicy Pork Stir Fry ►. ... 2 Spicy Pork Belly Soup ►. ... 3 Garlic Pork ►. ... 4 Bitter Gourd Soup 5 Bitter Gourd Soup ►. ... 6 Pork Belly and Egg Stew ►. ... 7 Stir Fried Pork with Basil ►. ... 8 Pork or Chicken Satay ►. ... 9 Thai Fried Rice with Pork and ... 10 Spicy Pork Steak Salad ►. ... 更多结果...
How to cook pork tenderloin in WOK?
DIRECTIONS Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
How do you cook pork tenderloin with curry paste?
Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
What is thai peanut pork?
This simple Thai-inspired Peanut Pork melts in the mouth and i s all cooked in one pan, with the oven doing most of the work. The pork is slow-cooked until it's fall-apart tender, in a delicious sauce packed with Thai inspired flavours and finished off with fresh beansprouts and coriander.

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