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- Meat and poultry
- Cuts of pork
- Pork chop
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavour of coconut and peanuts. Even the kids loved it.
249 people made this
- 4 tablespoons plain flour
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 4 boneless pork chops, about 1cm thick
- 75ml chicken stock
- 125ml coconut milk
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons chopped spring onion
- 4 tablespoons sliced red pepper
- 4 tablespoons coarsely chopped dry roasted peanuts
- 4 tablespoons chopped fresh coriander
MethodPrep:7min ›Cook:10min ›Ready in:17min
- On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
- Heat the oil in a large frying pan over medium-high heat. Place the pork chops in the hot pan, and fry for about 4 minutes per side, until cooked through.
- While the pork chops cook, stir together the chicken stock, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
- Pour the peanut sauce into the pan. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, red pepper, peanuts and coriander.
Reviews & ratingsAverage global rating:(232)
Reviews in English (175)
Lovely, I thinly sliced the pork & did a stir fry with noodles YUM!!-20 Jul 2014
Very nice-11 Mar 2011
I made this following the recommendations of Mrsflo as it sounded great. And indeed it was!!! I will definitely do this again.-02 Feb 2016
Thai-Style Grilled Pork Skewers (Moo Ping) Recipe
Why It Works
- Thinly slicing pork shoulder allows the meat to pick up flavor from the punchy marinade, and also speeds up cooking time.
- A special skewer set-up for a charcoal grill makes it easier to cook the skewers, producing lightly charred pork that is still juicy and tender.
- Brushing the skewers with unsweetened coconut cream while they cook keeps them moist, and creates a sticky glaze on the surface of the meat.
While most people in the United States are most familiar with satay-style Thai skewers, these grilled pork skewers, called moo ping, are a popular street food in Thailand. Thin slices of fatty pork butt are tossed in a punchy, savory marinade, bunched tightly onto skewers, and cooked over charcoal. The pork is brushed with unsweetened coconut cream as it cooks, which keeps the meat moist and provides creamy richness to balance the fish sauce punch of the marinade. This recipe calls for a specially-designed grill set-up that mimics the grilling rigs you would find at street-food kiosks.
Serve this pork satay with our spicy peanut sauce:
Serve this Thai pork satay with a fragrant Jasmine rice and a spicy peanut sauce to dip the succulent bites of pork into. This recipe makes a thick sweet-spicy sauce. It is delicious on our soba noodles, shrimp and peanut sauce.
Homemade Spicy Peanut Sauce
A cucumber salad and some kimchee make really great sides as well. Enjoy!
- 5 dried japones or arbol chiles
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon kosher or sea salt
- 1 garlic clove, minced
- 1 tablespoon minced peeled lemongrass
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced shallots
- ¾ cup light coconut milk
- 2 tablespoons creamy peanut butter
- 2 tablespoons palm sugar or light brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon Thai fish sauce
- 1 cup light coconut milk
- 1 tablespoon granulated sugar
- 3 tablespoons minced shallots
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon ground turmeric
- 1 ½ pounds pork tenderloin, trimmed and cut diagonally into thin slices
- Cooking spray
To prepare the sauce, place chiles in a small bowl, and cover with hot water. Let stand 30 minutes. Drain and finely chop chiles.
Place the coriander and cumin seeds in a small skillet over medium-high heat cook for 1 minute or until toasted. Combine salt and garlic in a mortar and pestle crush to form a paste. Add the chiles, toasted seeds, lemongrass, 1 tablespoon ginger, and 1 tablespoon shallots, one at a time, until each ingredient is incorporated into paste. Heat 3/4 cup coconut milk in a small saucepan over medium heat. Add paste mixture, and cook for 1 minute. Stir in the peanut butter until smooth. Add sugar, juice, and fish sauce cook 1 minute. Remove from heat cool.
To prepare the marinade, combine 1 cup coconut milk and the next 5 ingredients (coconut milk through turmeric) in a large plastic zip-top bag. Add pork to bag. Seal and marinate in refrigerator 45 minutes. Remove pork from bag discard marinade. Thread pork slices evenly onto 12 (6-inch) skewers.
Place skewers on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Serve with sauce.
Cooking Directions for Single Meal
- Seed and slice the red bell pepper. Thinly slice the onion.
- In a mixing bowl, whisk together the soy sauce, peanut butter, vinegar, lime juice, ground ginger and garlic powder. Add in a few pinches of salt and pepper.
- Add the pork roast to the electric pressure cooker insert with the hot water. Add the bell peppers and onions over the top. Pour the Thai peanut sauce over the top.
- Steam valve: Sealing.
- Cook on: Manual/High for 40 minutes.
- Release: Natural or Quick.
- Once cooked, use 2 forks and shred the pork meat into the sauce.
- Cook rice, as directed.
- Prepare salad.
- Serve Instant Pot Shredded Pork with Thai Peanut Sauce over rice with side salad.
Slow Cooker Thai Peanut Pork
I’m fairly certain, being made in a slow-cooker, that this is not authentic Thai cuisine. But this Slow Cooker Thai Peanut Pork is so good, I just can’t bring myself to care.
I’m sure you could prepare it more traditionally, without the slow-cooker, but I love the ease and convenience of throwing it in the Crock Pot and not having to fuss over it too much.
Thanks for this recipe. I made it tonight, and my hubby and I really liked it. Plus, there are a ton of leftovers, which is great.
My family doesn’t think it’s too spicy, but you can always start with one teaspoon of chili sauce (found in the Asian section of most grocery stores) if you’re worried.
You can also use red pepper flakes as a substitution. You can also switch up the vegetables to suit your tastes. A squeeze of lime is a must though! And so are the chopped peanuts!
I will say that my husband is not a peanut butter fan, so this isn’t his favorite dish, but I love it! And my pickiest eater always goes back for seconds.
I usually sneak an entire meal’s worth from the pot before we even sit down to dinner. I like to serve this pork over Basmati rice, but it’s great with rice noodles too.
Pok Pok: Food & Stories from the Streets, Homes, & Roadside Restaurants of Thailand
The Pok Pok Cookbook is available at Portland's finest independent bookstore, Powell's Books and wherever books are sold. Pre-order now, shipping after October 29, 2013. Order 2 copies for free shipping from Powell's, see their site for details!
Authors: Andy Ricker with JJ Goode
Recipe & Image Copyright © 2013 Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand Images and Recipes are used with permission published by Ten Speed Press ISBN 9781607742883
Tips to make these pork meatballs
Making the meatballs is easy. All you do is mix the ground pork/pork mince with the chopped Thai basil. lime zest, onion. Season, then mix it all up.
As with most meatballs, often the best way to get them properly mixed is to just get in there with your hands. That way, you get all the additions well distributed.
I then used my tablespoon measure to scoop out nice evenly-sized amounts to roll and then cook. They don't take long, just a few minutes each side to brown.
Thai-Style Pork with Peanut Sauce, 'Phraram Long Song'
This dish can be made with pork, beef, chicken or shrimp. This version is made with pork.
- 1 Cup Pork, cut into small bite sized pieces
- 1 Cup Cabbage, Shredded
- To Flavor the Oil: Garlic, Ginger, Thai Chile peppers, and curry powder.
Ingredients For Sauce
- 1 Tablespoon Garlic, Very Finely Chopped
- 1 Tablespoon Massaman Curry Paste
- 1 Cup Coconut Milk
- 1 Cup Pork Stock
- 1 Tablespoon Sugar
- Pinch of Salt
- 1 Tablespoon Lime Juice
- 1/2 Cup Raw Peanuts, Crushed
Method for Thai-Style Pork with Peanut Sauce, 'Phraram Long Song'
Heat a wok and add three tablespoons of peanut oil. Add one teaspoon of slivered garlic, and sautee until the garlic is just changing color. Remove and discard the garlic. Add 4 'coins' of ginger, 1" in diameter, and an eigth of an inch thick, and sautee for 1 minute. Remove and discard. Take 4 chilis and destalk them, cut them in half and tap them on the counter to remove loose seeds (not necessary to remove all of the seeds, but get rid of what easily falls out). Sautee for 1 minute. Remove and discard. Now add one teaspoon of curry powder and stir until absorbed into the flavored oil.
For the provincial version, to the hot oil add 1 tablespoon of slivered garlic, one tablespoon of slivered ginger, and 1 tablespoon of very thinly sliced chilis, including the seeds, then remove the flavorants. Add 1 tablespoon of curry powder and blend into the oil. The garlic, ginger and chili is then blended to a fine paste and retained to be added later.
Now stir fry the meat for about 1 minute, and remove it from the oil while you prepare the sauce.
Fry the peanuts for about 5 minutes in the oil, then remove them and blend them to a fine paste, and return the paste to the oil, adding the curry paste and stirring until aromatic. Now slowly add the coconut milk, stirring constantly to blend, and then add the remaining sauce ingredients. Bring to a gentle simmer.
If preparing the provincial version, return the oil flavorants to the mix at this time.
Add the meat, and return to the simmer, cover and simmer, stirring occasionally for about 20 minutes, until the meat is tender.
Add the vegetables, turn the heat up and boil vigorously for 1 minute.
Note: We cook this to check the recipe in a 16" wok that is 6" deep. If your wok is smaller or shallower you may not wish to have this much sauce in a wok and of course you can complete the recipe in a medium saucepan.
Thai Spiced Pork Recipe
Thai Spiced Pork is an excellent recipe that is easy to make and very nutritious. It is very hard to describe the wonderful taste of this Thai Spiced Pork. Try it – you’ll like it.
More great Pork Recipes for more great cooking ideas.
- 2 cups water
- 1 cup long-grain white rice
- 1 small eggplant
- 4 teaspoon cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon ginger, freshly grated
- 3/4 pound ground lean pork
- 2 tablespoons green onions, sliced
- Salt and pepper to taste
- 1/4 cup creamy peanut butter
- 3 tablespoons chicken broth
- 1/2 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon ginger, freshly grated
- 1/8 teaspoon chile peppers, dried and crushed
Prepare Peanut Sauce set aside.
In a medium saucepan over medium-high heat, bring 2 cups of salted water to a boil add rice. Cover, reduce heat to low, and cook for 20 minutes (do not open lid). Remove from heat. Learn How To Cook Perfect White Rice.
While rice is cooking, peel and finely chop eggplant set 2 cups aside for recipe (save remaining eggplant for another recipe) .
In a small bowl, combine cornstarch and chicken broth stir until well blended. Add soy sauce and ginger set aside.
In a large frying pan over medium-high heat, cook and stir ground pork until crumbly and well browned drain off fat. Add the cornstarch mixture stir until boiling. Mix in chopped eggplant and cook 10 minutes or until eggplant is soft season with salt and pepper. Remove from heat.
To serve, transfer cooked rice to a serving platter. Pour pork mixture over the rice and sprinkle with green onions. Serve with Peanut Sauce.
In a small saucepan over low heat, combine peanut butter, chicken broth, sesame oil, berry jelly, rice vinegar, soy sauce, ginger, and chile peppers heat until well mixed. Remove from heat and let cool.
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Comments and Reviews
One Response to &ldquoThai Spiced Pork Recipe&rdquo
This was pretty tasty. I didnt have ground pork, but pork cutlets and just chopped that into chunks. I also ran out of sesame oil so substituted seeds, and used ground ginger instead of fresh.
With the actual ingredients, i think this would have been better. I expected it to be spicy, but the amount called dudnt do anything for me, which suited in the long run because i made this for my son whos almost 2. He devoured it, so I’m gonna say this was a success.
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