Thai Lemongrass Pork

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • 500 gram pork (tenderloin, pork belly, or pork shoulder), cut into strips
  • 2 lemongrass, white parts only, thinly sliced
  • 4 scallions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 tablespoon oil
  • 2 cloves garlic, minced
  • 1-2 tablespoon red chilies (bird eye, cayenne, or Fresno), seeded and sliced
  • 4 tablespoon toasted peanuts, roughly chopped
  • 2 tablespoon fish sauce
  • 2 teaspoon coconut palm sugar
  • Garnish and accompaniments
  • 2 tablespoon chopped cilantro
  • steamed white rice or lightly boiled vermicelli


  1. Mix pork, lemongrass, scallions, salt, and pepper. Set aside for 10-15 minutes.
  2. Heat oil in a wok/frying pan over medium-high heat. Sauté pork mixture until the pork is no longer pink, about 2 minutes.
  3. Add garlic and chilies. Stir to mix and continue cooking for another 2 minutes, or until the pork is fully cooked and tender.
  4. Add chopped peanuts, fish sauce, and palm sugar. Toss to mix.
  5. Turn off the heat. Transfer the dish to a serving plate. Garnish with freshly chopped cilantro. Serve with steamed white rice or lightly boiled vermicelli.

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