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Indian...Thai Pork

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Recipe

Whoever is fascinated with delicious dishes and recipes and like to taste different kind of lip smacking recipes , then try this Indian- Thai traditional recipe. Try it you will find yourself why it is called as indian- thai recipe!

 

Yield

5 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
500 grams pork
cut into 3 by 1/4-inch strips
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1 each lemongrass
Available in the Big Malls or Alternately you can use Lemon Leaves – 6-7 Leaves. Chop leaves into small pieces
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2 teaspoons fish sauce
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2 tablespoons worcestershire sauce
30 ml
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8 each -
Cauliflower green leaves
*
15 each garlic cloves
Don’t grind , just cut into small pieces
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1 inch ginger
Don’t grind , just cut into small pieces
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½ teaspoon basil
dried
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½ teaspoon black pepper
freshly ground, or to taste
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1 x cilantro
freshly chopped
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1 x scallions, spring or green onions
freshly sliced
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3 tablespoons olive oil
or other vegetable oil
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Ingredients

Amount Measure Ingredient Features
5E+2 grams pork
cut into 3 by 1/4-inch strips
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1 each lemongrass
Available in the Big Malls or Alternately you can use Lemon Leaves – 6-7 Leaves. Chop leaves into small pieces
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1E+1 ml fish sauce
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3E+1 ml worcestershire sauce
30 ml
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8 each -
Cauliflower green leaves
*
15 each garlic cloves
Don’t grind , just cut into small pieces
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1 inch ginger
Don’t grind , just cut into small pieces
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2.5 ml basil
dried
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2.5 ml black pepper
freshly ground, or to taste
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1 x cilantro
freshly chopped
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1 x scallions, spring or green onions
freshly sliced
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45 ml olive oil
or other vegetable oil
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Directions

Boil the pork properly and rinse well.

Add 30 ml of Worcestershire sauce and mix it properly, keep it for 10 min.

Heat oil in a Fry pan (Nonstick) and add chopped Onion, Garlic and ginger.

Fry for 30 seconds until it gets browns and add the marinated pork.

Stir it properly and cook for 10 min in low flame until it turns brown.

Add fish sauce, pepper & basil leaves.

Stir gently and wait until the smell pour.

Add the leaves of the cauliflower and chopped lemon grass / lemon leaves.

Stir it carefully and cook it for another 5 minutes. Serve hot with chopped coriander leaves and spring onion.

I am sure it will give you a lip smacking experience and different taste. Try it! It will be more overwhelming if you have it with Red Wine..or with Heineken Beer…....

Note:

Worcestershire sauce is made from purees of fruits and vegetables such as apples and tomatoes, with sugar, salt, spices, starch and caramel. It commonly accompanies western-influenced yoshoku dishes such as the aforementioned tonkatsu and korokke. Yakisoba sauce, and okonomiyaki sauce are also variants of Worcestershire sauce, often thicker and sweeter than the original. Thai people hardy use this Worcestershire sauce. I have added this Worcestershire sauce in replacement of some traditional Thai sauce which is not easily available in the Indian Market. But the smell and taste are same...

Cauliflower Green Leaves:

Not the thrive roots; we require the green leaves of cauliflower. Usually we don’t eat the green leaves of cauliflower: But cauliflower leaves are edible just like cabbage but wait until the curd is harvested before you cut the leaves. The leaves are far more tender than cabbages but the same nutritional value.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 32549% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 130mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 62g
Vitamin A 0% Vitamin C 16%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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