Spicy Asian-style stir-fried pork
If you love flavorful Asian pork dishes, try colorful Asian-style pork with vegetables and rice and spicy Thai-style pork with noodles for more delicious ideas.
Ingredients · Servings 4
- boneless pork - 600 g
- red pepper - 1 pc.
- red hot peppers - 2 pcs
- onion - 1 head
- garlic - 4 cloves
- fresh ginger - 15 g
- soy sauce - 4 tbsp.
- chili paste - 1 tbsp.
- brown sugar - 1 tsp.
- rice vinegar - 1 tbsp.
- water - 80 ml
- oil - 3 tbsp.
- fresh basil - 1 handful
- black pepper - 1/3 tsp.
- salt - to taste
Method · 35 min
- The pork is dried well and cut into thin bites or strips. This way it cooks faster and remains juicy. If the meat is fattier, the excess fat is removed, but a little fat is useful because it gives flavor to the spicy pork in a pan.
- Cut the red pepper into thin strips, the chili peppers into rounds or lengthwise, depending on the desired spiciness.
- The onion is cut into half moons, the garlic and ginger are minced. The fresh basil is washed and set aside because it is added at the end to preserve its aroma.
- In a bowl, whisk together the soy sauce, chili paste, brown sugar, rice vinegar, and water. This makes a quick Asian pork sauce that is spicy, slightly sweet, and pleasantly salty. If using a saltier soy sauce, add the extra salt at the end.
- Heat a large frying pan or wok on high for about 2 minutes. Add the oil and fry the pork in a single layer for 5-6 minutes, stirring only occasionally. The goal is to get a light crust on the meat, not to let it stew in its own juices. If using a smaller pan, cook the meat in two batches.
- Add the onion, garlic, and ginger to the fried pork. Fry for another 2 minutes until the flavors are released.
- Then add the red pepper and chili peppers and stir everything for 3-4 minutes so that the vegetables soften slightly but remain fresh.
- Pour the prepared sauce into the pan. Simmer for 6-8 minutes over medium-high heat until the sauce thickens and coats the pieces of meat. The pork is ready when it is tender, no longer pink in the middle, and the sauce is glossy and appetizing.
- Finally, add the fresh basil and stir for about 30 seconds, until the leaves release their aroma. Taste and add a little more salt, soy sauce, or chili paste if needed.
- Spicy Asian-style stir-fried pork is best served immediately, best with rice, noodles or a fresh salad. Leftovers can be stored in a sealed container in the refrigerator for up to 2 days and reheated in a pan with 1-2 tablespoons of water to refresh the sauce.
