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 review A nice change 4/5 Not too difficult to make, either. Klapaucius

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

1. In a hot wok with 2 tablespoons of the oil, sear the pork strips until brown
2. Reserve the juice and the pork
3. Wipe out the pan with a paper towel and heat the remaining oil
4. Add the chillies, spring onions, ginger and garlic and stir-fry for a few minutes
5. Add the peanuts and stir-fry for a few minutes more
6. Return the meat and its juices to the pan, add the lime zest and juice, nuoc mam , herbs and coconut
7. 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.

Randomly pick another recipe 🍴

Chose from these categories!Air fried recipesAccompanimentsBarbecue recipesBeef recipesBread and baking recipesBreakfast recipesCheese recipesChilli pepper recipesDips and saucesEgg recipesFavourite recipesFish recipesGarlic recipesGluten free recipesGrain and bean recipesHistoric recipesIndian recipesLamb recipesMain coursesMeat recipesOffal recipesPasta recipesPasta salad recipesPies tarts and flansPizza recipesPork recipesPotato recipesPoultry recipesPressure cooker recipesRice recipesSalad recipesShellfish recipesSlow cooker recipesSnacks and light bitesSous vide recipesSpicy recipesStartersStews and casserolesSweets and dessertsTapas, mezze and antipastiThai recipesUnusual recipesVeal recipesVegan recipesVegetable recipesVegetarian recipes

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