I love love love love love this dish! It’s so flavourful and so so easy to make. As always, I’m craving for thai spices inspired food again. So I went to the supermarket and picked out the usual suspects. Lemongrass, galangal, lime, coriander, and some chilli padi. I had Thai lessons the day that I made this, so I prepared the meat and marinaded it for a couple of hours. Go for my Thai lesson, and came home to give it a quick stir-fry. My picky girls were popping the pork cubes in their mouth, and the husband said that it was really nice. Feel free to replace pork with any other meat, it will even work well with cod, or batang fish. Goes well with rice, but you may want to pair it with another dish that has a little more sauce.
Just a reminder of this disclaimer, please do not use any of my pictures without my permission. I do spend time amidst my busy work schedule & parenting my 2 lovely daughters, to be in my kitchen creating (and sometimes recreating) recipes, then painstakingly take pictures, and type them out step-by-step on my blog. So credits or link back to my blog/post for the (adapted) recipes are very much appreciated.
I’m only saying so because for the last 2 weeks, I have been seeing or getting notifications from readers that the same or very similar picutres/recipes from my blog has been spotted. I know I shared my recipes online that is free for all, but a little cyber etiquette wouldn’t kill. I credit others when I adapt from their recipes as well. If you can take the time to copy and paste all my recipe, almost 90% word for word, or spend the time to type it out but only change small portions of it. It wouldn’t take you long to copy and paste my link. 🙂 I do not want to be sour about this, but at the same time I felt like I needed to just say my piece. I do not want to nip-pick or dwell on what has already happened. So lets move on to make wonderful, glorious, and delicious food shall we?! 😀
Ingredients (Serves 3)
- 500g pork tenderloin or pork shoulder butt, 1/2 inch cubes
- 3-4 tbsp brown sugar
- 1 tbsp fish sauce
- 2 stalks lemongrass, ends and soft white part, minced
- 2 tsp grated galangal/blue ginger
- 4 cloves garlic, minced
- Juice of 1 lime
- 1 tbsp dark soy sauce
- Black pepper to taste
- 2 tbsp canola oil
- 1 chilli padi/birds eye chili, seeded and thinly sliced
- 2 tbsp chopped parsley
Marinade meat with the rest of the ingredients except parsley and chilli.
Marinade for 1 hour to overnight.
Heat pan on med high, add canola oil.
Brown pork by batches. Do not add the marinade in to the pan.
I had to do it in 3 batches.
Set pork aside.
Turn heat down to med.
Add reserved marinade.
When sauce starts to boil and thicken.
Add in the cooked meat, toss to coat.
The marinade should have reduced to a glaze.
Remove from heat.
Toss in parsley and chili.
Serve with rice.