Spicy pork with peanuts, lime and basil
A classic Vietnamese-style dish that would work equally well with chicken.
When I came to cook and photograph this dish, I discovered that we had a glut of odd vegetables from the garden, so I halved the amount of meat and added a few baby courgettes, baby sweet peppers (both chopped and stir fried before being added back in at the same stage the meat would be added back), and French beans, (boiled for 3 minutes and added at the end).
| Spicy pork with peanuts, lime and basil | |
|---|---|
 |
| Spicy pork with peanuts, lime and basil & sticky coconut rice | |
| Servings: | Serves 4 |
| Calories per serving: | 577 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewA nice change 4/5 Not too difficult to make, either. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons peanut oil
- 450 g (1 lb) pork tenderloin fillet, cut into very thin strips
- 4 cm (1.5") root ginger, peeled and julienned
- 4 spring onions, chopped on the diagonal
- 2 red Thai chillies, deseeded and sliced into thin rings
- 100 g (3.5 oz) fresh roasted peanuts, shelled or unsalted peanuts
- 4 garlic cloves, crushed
- Zest and juice of 2 limes
- 2 tablespoons nuoc mam
- 2 tablespoons grated fresh coconut
- Handful of fresh basil leaves, chopped
- Handful of fresh coriander leaves, chopped
- Handful of fresh mint leaves, chopped
Method
- In a hot wok with 2 tablespoons of the oil, sear the pork strips until brown
- Reserve the juice and the pork
- Wipe out the pan with a paper towel and heat the remaining oil
- Add the chillies, spring onions, ginger and garlic and stir-fry for a few minutes
- Add the peanuts and stir-fry for a few minutes more
- Return the meat and its juices to the pan, add the lime zest and juice, nuoc mam , herbs and coconut
- Stir fry for a few minutes
-
Stir-fried spicy pork
-
The ingredients (lees pork - more garden vegetables)
Serving suggestions
Serve with sticky coconut rice and a green salad
Chef's notes
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#spicyporkwithpeanutslimeandbasil #peanuts #zest #pork #coconut #stickycoconutrice #garlic #nuocmam #chillies #springonions #ginger