Lemon Grass Pork

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.