Thai · Dinner
Stir-Fried Pork with Garlic and Pepper
Thai stir-fried pork tenderloin with garlic, white pepper, and fish sauce, cooked over high heat until caramelized. Finished with crushed black pepper and fresh cilantro, served alongside steamed jasmine rice.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
428Calories
45.2gProtein
12.4gFat
33.9gCarbs
3.6gSugar
1.3gFiber
1210mgSodium
133mgChol
2.9gSat Fat
790mgPotassium
55mgCalcium
3.4mgIron
0.9mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Slice pork tenderloin thinly against the grain. Pound garlic, cilantro roots, and white pepper together into a coarse paste using a mortar and pestle.
2
Sauté
Heat vegetable oil in a wok over high heat until shimmering, add the garlic-pepper paste, and stir constantly for 20 seconds until light golden and fragrant.
3
Sear
Add sliced pork to the wok and let sear undisturbed for 30 seconds, then toss constantly over high heat for 3 to 4 minutes until cooked through with lightly caramelized edges.
4
Build
Pour in fish sauce, soy sauce, sugar, and water, then toss over high heat for 1 minute until the sauce reduces to a light glaze clinging to the meat.
5
Finish
Stir in crushed black pepper and half the cilantro leaves, tossing for 10 seconds over high heat until fragrant.
6
Plate
Spoon pork onto a plate alongside steamed jasmine rice, scatter remaining cilantro leaves and black pepper over the top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork tenderloin
- 10 cloves10 cloves garlic
- 1 tsp1 tsp white pepper
- 1 tsp1 tsp black pepper, plus extra for garnish
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable-oil
- 2 tbsp2 tbsp cilantro roots and stems
- 2 tbsp2 tbsp cilantro leaves, for garnish
- 4 tbsp4 tbsp water
- 1 1/2 cup300g jasmine-rice-cooked, to serve
