Recipe of the Week - Thai Style Stir-Fried Pork
Posted on February 19, 2020 | Recipe
We love selecting local ground beef, lamb, and pork from market and storing in our freezer for easy future meals. Ground beef becomes a meaty pasta sauce. Ground chicken is instant tacos. And ground pork can become this spicy Thai-style stir-fry complete with market ginger, garlic, and shallots! Thanks to Wisconsin from Scratch for the recipe.
- 1 Tbsp canola oil
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ lb ground pork
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp chile garlic paste
- 1 Tbsp brown sugar
- 2 eggs
- ¼ cup chopped fresh herbs such as Thai basil, cilantro, mint, or a mix
- 1 Tbsp chopped scallion (green part only)
- 1-2 red Thai chiles, finely chopped (use more or less to taste)
- White rice for serving
1. Heat oil over medium-high heat in a large, non-stick pan. Add the shallot, garlic, and ginger and cook, stirring often, until soft, about 3-4 minutes.
2. Add the ground pork, and cook, breaking pork apart with a spatula. Cook until pork is no longer pink.
3. Whisk together the lime juice, fish sauce, chile garlic paste, and sugar. Add to the pan with the pork, and cook, stirring frequently, until no liquid remains and pork is darkly browned, about 5-6 minutes.
4. Divide rice between two plates, and top with equal amounts of the pork mixture. Return pan to heat and fry two eggs. Top each plate with a fried egg.
5. Mix together the chopped herbs, scallions, and chiles, and sprinkle an equal amount over the top of each plate. Eat immediately.