Name: Lemon Grass Pork
Yield: Serves Four
Cuisine: Thailand
Ingredients: ground black pepper; 30 ml/2 tbsp Thai fish sauce; 12 black peppercorns, coarsely crushed; 5 ml/1 tsp salt; 2 fresh red chillies, seeded and chopped; 5 ml/1 tsp soft light brown sugar; 25 g/1 oz/¼ cup roasted unsalted peanuts, chopped; 30 ml/2 tbsp groundnut (peanut) oil; cooked rice noodles, to serve; coarsely torn coriander (cilantro) leaves, to garnish; 2 garlic cloves, chopped; 675 g/1½ lb boneless pork loin; 2 lemon grass stalks, finely chopped; 4 spring onions (scallions), thinly sliced

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Chillies and lemon grass flavour this simple stir-fry, while peanuts add an interesting contrast in texture. Look for jars of chopped lemon grass, which are handy when the fresh vegetable isn’t available.

Ingredients

675 g/1½ lb boneless pork loin
2 lemon grass stalks, finely chopped

Asia
Thailand
Main course
South East Asia
Gluten-free

Method

Trim any excess fat from the pork. Cut the meat across into 5mm/¼ in thick slices, then cut each slice into 5mm/¼ in strips. Put the pork into a bowl with the lemon grass, spring onions, salt and crushed peppercorns; mix well. Cover with clear film (plastic wrap) and leave to marinate in a cool place for 30 minutes.

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Lemon Grass Pork

Ingredients

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