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Nutrition Facts
Serving Size 1 (270g) Recipe makes 4 servings
Calories 350
Calories from Fat 149		(42%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 936mg		39%
Potassium 814mg		23%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 1.3g	5%
	Sugars 2.3g
Protein 38.1g		76%
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Garlic Pepper Pork

Recipe #170561 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: QG
May 30, 2006

A recipe I have been developing that borrows heavily from Thai Style Pork in Black Pepper [moo Pat Prik Thai Dam], and is also influenced by a dish of the same name at the SALA Thai restaurant in OKC. It is surprisingly spicy, but not so much compared with some Thai foods. Do not omit or substitute any ingredients. The heat may be regulated by the amount of dried red and black pepper added, and can be adjusted at the very end of cooking, if need be. The fish sauce is very salty, so no additional salt is called for.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs lean pork, cut into small strips
2 tablespoons vegetable oil
3 large garlic cloves, chopped fine
1 medium onion, diced
1/2 red bell pepper, diced
1 dried red chili, crushed, for extra heat (optional)
6 slices fresh ginger, quarter-sized, cut into matchsticks
1 tablespoon fresh ground black pepper
1-2 tablespoon fish sauce (nam pla)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup white wine or beer or stock or water

Directions

1
Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done.
2
Add onions, ginger, bell pepper, and stir-fry 3 minutes.
3
Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings.
4
Serve over white rice.