Daily Cooking Quest

Home / All Recipes / Thai / Thai Lemongrass Pork

Thai Lemongrass Pork

Quick and delicious pork stir-fried with lemongrass, scallions, garlic, chili, fish sauce, palm sugar, and nuts. Perfect for a light meal with rice or vermicelli.
Thai lemongrass pork.

Thai lemongrass pork.

The days are longer now and we are quickly approaching summer. Days like these are best accompanied by light and refreshing meals that are quick to prepare and cook, such as this Thai lemongrass pork.

This light and refreshing dish with a hint of citrus from lemongrass and crunch and nuttiness from peanut is the perfect summer dish. It goes well with steamed white rice or vermicelli. You can even create a filling salad using seasonal vegetables! ♥

Ingredients for Thai lemongrass pork: pork, lemongrass, scallions, cilantro, garlic, red chilies, fish sauce, chopped nuts, coconut palm sugar, salt, and pepper.

Ingredients for Thai lemongrass pork: pork, lemongrass, scallions, cilantro, garlic, red chilies, fish sauce, chopped nuts, coconut palm sugar, salt, and pepper.

Ingredients for Thai lemongrass pork

We will need pork, lemongrass, scallions, garlic, red chilies, cilantro, peanuts, fish sauce, coconut palm sugar, salt, and pepper.

Please select pork cuts that are suitable for stir fry. I use pork tenderloin, but you can also use pork belly or pork shoulder.

For the red chilies, you can use bird eye chilies, cayenne, or Fresno. You can even use dried red chilies if you are out of fresh chilies.

Use toasted/roasted peanuts whenever possible, but don’t worry if you need to substitute with cashew nuts, almonds, or walnuts.

(1) Mix pork with lemongrass, scallions, salt, and pepper. (2) Sauté pork mixture until no longer pink. (3) Add garlic and red chilies. (4) Add fish sauce, coconut palm sugar, and chopped nuts.

(1) Mix pork with lemongrass, scallions, salt, and pepper. (2) Sauté pork mixture until no longer pink. (3) Add garlic and red chilies. (4) Add fish sauce, coconut palm sugar, and chopped nuts.

How to cook Thai lemongrass pork

Start by mixing pork, lemongrass, scallions, salt, and pepper. Set aside for 10-15 minutes.

Heat oil in a wok/frying pan over medium-high heat. Sauté pork mixture until the pork is no longer pink, about 2 minutes.

Add garlic and chilies. Stir to mix and continue cooking for another 2 minutes, or until the pork is fully cooked and tender.

Add chopped peanuts, fish sauce, and palm sugar. Toss to mix.

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.

Thai lemongrass pork with chopped cilantro garnish.

Thai lemongrass pork with chopped cilantro garnish.

Some ideas on serving this dish

Most of the time, I serve this with steamed rice or lightly boiled vermicelli.

If you don’t wish for a heavy meal, you can create a filling salad with a fresh mix of seasonal vegetables topped with some Thai lemongrass pork.

You can also try making Vietnamese rolls using the pork as the main ingredients. Or perhaps make some appetizer with some lettuce wraps and filled with this lemongrass pork.

Thai lemongrass pork.

Thai lemongrass pork.

Thai Lemongrass Pork

5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4

Print Recipe

Ingredients

  • 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

Instructions

  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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Michelle Michelle says:

    I love how much flavor this has in less than 30 minutes!

  • Dannii Dannii says:

    This is reminding me of some of the delicious meals we had in Thailand. It looks amazing.

  • Nart at Cooking with Nart Nart at Cooking with Nart says:

    This looks great! Love it!

  • Lizzy Lizzy says:

    This recipe looks amazing! I love anything lemongrass and the flavors here are so unique!

  • kim kim says:

    Love this recipe! It was super easy and had so much flavor! Will definitely be making again!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: