Stir-fried Pork with Chilli and Cashews

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Pork is the preferred ‘red meat’ in Thailand and is prepared with respectful care for any occasion. The rich flavour of the cashews and the spice of the chillies go together well in this very satisfying recipe.

This quick and delicious dish is found throughout Thailand, on restaurant menus as well as on the dining table at home.


  • 450 g (1 lb) lean boneless pork
  • 1 tablespoon light soy sauce


Cut the pork into thin slices 4 cm ( in) long. Put the slices into a bowl and add the soy sauce, rice wine, sesame oil and cornflour. Mix well and allow to marinate for 20 minutes.

Cut the chilli