Spicy, flavorsome and ready in 25 minutes! Thai Spicy Pork will surely become one of your favorite ‘easy dinner’ to prepare – a satisfying weeknight meal in no time!
No way around it. This is a spicy dish. But, you can control how spicy you want it to be. If you are not sure, do NOT use the entire three pieces of chilies that I have in this recipe. Start with one red chili, later on add another green chili, and so on… No point in accidentally burning your tongue and numbing your taste buds. 🙂
HOW TO MAKE THAI SPICY PORK
CAN I USE ITALIAN BASIL AS A SUBSTITUTE FOR THAI BASIL?
Please don’t. As much as this dish is about chilies, it’s also a Thai basil recipe. So, if you substitute it with Italian basil, it would totally change the flavor of the dish.
Personally, I think Thai basil has more intense aroma and a hint of anise flavor, while Italian basil is quite delicate in comparison. I love Italian basil, but it just does not work for this Thai recipe.
CAN I USE A BLITZER OR FOOD PROCESSOR INSTEAD OF MORTAR & PESTLE?
Yes, you can do that. It’s actually easier and quicker. Just don’t forget to clean the blades properly afterwards.
I used to do that myself, but then there was one instance when I did not clean it well after, and the next time I used it – well, you can already guess what happened. Not good. 🙁 I reckon, I have a sturdy mortar and pestle anyway, might as well use it more often.
CAN I USE OTHER TYPES OF SUGAR?
Hmmm. I have not tried this myself. But since I use palm sugar in some other Thai recipes, it could potentially work here.
Let’s make a deal, alright? You try using palm sugar and let me know in the comments section how it went, and when I get around to trying it myself, I would update this post ASAP. Agreed? 🙂
CAN I USE AN ORDINARY PAN INSTEAD OF A WOK?
Absolutely. The amount of cooking time might change a bit if you’re using a different kind of pan (i.e. a non-stick, a skillet, etc.), but the result would still be deliciously satisfying!
WHAT TO SERVE WITH THAI SPICY PORK?
Definitely steamed white rice. No need for complicated or fragrant rice dishes. The plainer (and simpler) they are, the better for this dish. You get more of the complex flavor and aroma in every serving!
For other Asian or stir-fry recipes, check out these posts –
VIDEO ON HOW TO MAKE THAI SPICY PORK
(*This post contains some affiliate links)
MY AMAZON PICKS:
- 1/4 kg ground pork
- 3 pcs chilies, mix of red and green
- 1 & 1/2 tbsp vegetable oil
- 1 tsp soy sauce
- 1 tsp sugar
- 3 cloves garlic
- 50 grams Thai Basil leaves (about 3/4 cup)
- salt, for seasoning
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Using a mortar & pestle, smash the garlic and the chilies until they’re soft (and a bit of paste). You can turn it into a fine paste texture if you prefer.
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Place wok over on medium-high heat and pour vegetable oil on wok.
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Once oil is ready, add the smashed garlic and chilies. Cook for about a minute or until it becomes fragrant.
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Add ground pork, soy sauce and sugar. Mix to combine.
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Once the meat is almost cooked, add Thai basil. Mix and taste. Add more salt if preferred.
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Once meat is fully cooked, take pan off the heat.
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Serve. Garnish with more Thai basil, if desired.
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