Thai Lemongrass Pork
Marinated pork tenderloin stir-fried with fresh lemongrass, ginger, garlic, Thai chilies and cilantro make up this incredibly flavorful and delicious Thai lemongrass pork recipe.
Ingredients
- 1½-2 lbs pork loin or tenderloin , thinly sliced
- 3 tablespoons oil , divided
- 1 tablespoon fresh minced lemongrass , or lemongrass paste
- 1 tablespoon fresh minced ginger
- 1 teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 3 green onions , chopped
- 2 cloves garlic , minced
- 1-2 Thai chilies , finely chopped (optional, see Notes)
- 3 tablespoons fish sauce
- 1 tablespoons brown sugar
- ¼ cup roasted salted peanuts , chopped
- Cilantro and Thai basil , for garnish
- Rice, rice noodles or lettuce , for serving
Instructions
- Combine sliced pork with 1 tablespoon of oil, lemongrass, ginger, salt and pepper. Let sit for at least 30 minutes and up to 4 hours.1½-2 lbs pork loin or tenderloin, 1 tablespoons oil, 1 tablespoon fresh minced lemongrass, 1 tablespoon fresh minced ginger, 1 teaspoon salt, ½ teaspoon coarsely ground black pepper
- Heat a large skillet or wok over medium high heat and add remaining oil. Add the pork and stir fry for about 30 minutes until it's lightly browned and about 80% done.2 tablespoons oil
- Stir in green onions, garlic and chilies (if using). Cook for a few more minutes until the pork is cooked all the way through.3 green onions, 2 cloves garlic, 1-2 Thai chilies
- Add fish sauce, brown sugar and chopped peanuts and toss to mix it all together. Serve as desired with rice noodles, rice or lettuce. Garnish with cilantro and Thai basil.3 tablespoons fish sauce, 1 tablespoons brown sugar, ¼ cup roasted salted peanuts, Cilantro and Thai basil
- Store leftovers in the fridge for several days. Reheat in a hot skillet or wok.
Notes
- To prepare lemongrass: Remove root end, top, and woody outer layers. Smash softer inside layers with the flat of your knife and thinly slice. Fresh lemongrass will have the best fresh flavor, but lemongrass paste works if you can't find fresh.
- Use Thai chilies per your desired heat level. I recommend using gloves when handling Thai chilies. Use seeds for more spice, or discard for less spice. You can also use 1 tablespoon diced jalapeño.
Calories: 311kcal, Carbohydrates: 8g, Protein: 27g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.04g, Cholesterol: 74mg, Sodium: 1744mg, Potassium: 646mg, Fiber: 1g, Sugar: 4g, Vitamin A: 202IU, Vitamin C: 19mg, Calcium: 38mg, Iron: 2mg
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