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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 4 servings The following items or measurements are not included below: 1 fresh pepper |
||
| Calories 187 | ||
| Calories from Fat 91 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 503mg | 20% | |
| Potassium 464mg | 13% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.7g | ||
| Protein 12.7g | 25% | |
Thai Style Pork in Black Pepper [moo Pat Prik Thai Dam]
SERVES 4
Ingredients
- 200 g lean pork
- 2 garlic cloves
- 1 medium onion (cut into large pcs)
- 1/2 cup bell pepper, red and orange (cut into squares)
- 2 large chili peppers, red, remove seeds and cut into stripes
- 3 tablespoons ginger, cut into thin stripes
- 1 fresh pepper
- 1 tablespoon black pepper, coarsely pounded
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1/4 cup water or stock
Directions
1
fry garlic in hot cooking oil until fragrant.2
add pork and keep stir fry until almost ready.3
add onions, ginger, bell peppers, chili peppers, fresh pepper (optional) and liquids.4
add fish sauce, oyster sauce sugar and black pepper, taste and adjust flavors.5
stir fry for a minute.6
serve hot with white rice.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 15 mins
Featured Reviews for This Recipe
From: dianegrapegrower
On Jun 22, 2009
Wow! There's a party in my mouth! I subbed sriracha sauce for the fresh chilies (allergies) but otherwise made per recipe. Thanks so much for sharing - this was delicious!
From: Chef #1175172
On Jun 6, 2009
Totally fabulous! I used a bit more pork loin and fish sauce. The peppercorn flavor put it over the top. I wasn't sure about the chili peppers, I used two small red hot peppers and minced them. The heat was perfect. Thank you for this recipe, a definite keeper.
From: Cheeseboy777
On Nov 28, 2006
Thanks so much for this recipe, I found it while browsing and just looking at it brought back memories of my last trip to Thailand. Just made it for dinner (with chicken, will try with pork next time!), FABULOUS! For those who think the tablespoon of peppercorns is ridiculous take my word for it, give it a go!
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