| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 5g | 9g |
| sugars | fibre | protein | salt |
| 3g | 2g | 37g | 0.6g |
Why I Love Thai Stir-Fried Pork with Garlic
For as long as I can remember, I’ve held an unshaken passion for exploring new flavors and cuisines, venturing far beyond my Tex-Mex roots. The knack for adding a dash of innovation to traditional dishes is what keeps the culinary process intriguing for me. There are few better examples of this blending of traditional and innovative elements than the Stir-Fried Pork with Garlic recipe. Getting this recipe spot-on is an epicurean experience nothing short of a roller coaster ride for your taste buds.
Origins and Inspirations
The Thai cuisine has always been a stimulating playground for food enthusiasts. Drawing inspiration from Thai master chef Chef McDang, renowned for his articulate finesse in amalgamating intricate Thai flavors, this Stir-Fried Pork with Garlic recipe is my humble attempt to capture the essence of traditional Thai cuisine. It marries the fiery personality of Thai spices with the hearty appeal of southern-style cooking. It’s a delightful jigsaw of spicy, sweet, and savory flavors dancing in harmonious sync.
Exploring the Flavors
Despite being inherently Thai, this dish can be tweaked easily to fit everyone’s palette preferences. The thinly sliced pork tenderloin serves as the blank canvas waiting to be adorned with a pandemonium of flavors in this dish. The searing garlic, when combined with the robustness of soy and oyster sauces, lends the meat a level of complexity that’s nevertheless straightforwardly scrumptious.
The sweet notes of red bell pepper stand in stark contrast to the optional kick of Thai bird chilies, while the sprinkle of sugar helps tame the heat. It’s amazing how such simple ingredients can spin out a culinary spectacle so grand. Ground black pepper and salt provide the habitual seasoning, underscoring the dish’s innate flavors subtly.
The Stir-Fried Twist
While the baseline of this recipe remains Thai, to make it more exciting I decided to infuse it with a stir-fry twist. Stir-frying allows the ingredients to retain their individual characteristics, and yet mingle seamlessly to create a distinct, collective flavor profile. Furthermore, the garnishing of fresh basil leaves and chopped green onions brings a vibrant, refreshing contrast to the warm, hearty nature of the stir-fried pork.
Recreating a classic recipe with my own interpretation is what makes this profession endlessly fascinating. It’s the journey and the joy of sharing these explorations with fellow food lovers that count, more than the destination. Bon Appétit!
What You’ll Need
- 1.5 pounds of pork tenderloin, thinly sliced
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 green onions, chopped
- 1 red bell pepper, sliced
- 6 Thai bird chilies, crushed (optional)
- 1 bunch fresh basil leaves
Method
Step One
In a bowl, mix together your thinly sliced pork tenderloin, minced garlic, oyster sauce, soy sauce, sugar, ground black pepper, and salt to marinate. Set this aside for about 15 to 30 minutes to let the pork absorb the flavors.
Step Two
Warm up your vegetable oil in a large pan or wok over medium heat. Once your pan is heated, add your marinated pork tenderloin. Stir-fry the meat until it’s browned and cooked through.
Step Three
Next, add the sliced red bell pepper, chopped green onions, and crushed Thai bird chilies to the pan. Continue to stir-fry these with your pork for another few minutes until the vegetables are tender, but still retain some crunchy texture.
Step Four
Finally, toss in your fresh basil leaves and stir-fry for another minute until your basil leaves have wilted and fully incorporated into your dish.
Step Five
Turn off the heat and serve your stir-fried pork with garlicky sauce hot, preferable with a side of steamed rice. Enjoy!
