Thai-Style Pork Cubes with Herb Marinade
Thai cuisine is renowned for its light dishes that come with strong aromas and a spicy kick. This particular recipe uses pork but you can replace it with cod or even batang steak. Known for the generous helpings of herbs, the rich marinade will be a sure favorite for people who prefer their meat spiced. Thai-style pork cubes is a bold-flavored meal perfect for adventurous palettes.
- 500g pork cubes
- 3-4 tbsp brown sugar
- 1 tbsp fish sauce
- 2 stalks lemongrass, minced (ends and soft white part)
- 2 tsp grated galangal or blue ginger
- Juice of 1 lime
- 1 tbsp dark soy sauce
- Black pepper, to taste
- 2 tbsp cooking oil
- 1 chili padi or bird’s eye chili, seeded and thinly sliced, for serving
- 2 tbsp chopped parsley, for serving
- For the marinade, soak the pork in a mixture of brown sugar, fish sauce, lemongrass, ginger, lime, dark soy sauce, and black pepper overnight. It would be best to combine the marinade with the pork in a resealable plastic bag. Toss the contents to make sure it’s evenly coated. Leave the pork to marinate in the refrigerator overnight. The longer you let the meat soak in the marinade juices, the juicier it will turn out to be.
- Heat a pan on medium-high flame and add cooking oil.
- Toss in the pork cubes. Stir-fry until they turn brown. Categorized as quick-cooking meat, you can get them done in 3-4 minutes especially in a high flame. Since you’re using tenderloin pork cubes, these cuts are relatively lean and prone to overcooking. Control the fire and take note of the time. Just a few minutes too long can result in dry, tough, and chewy meat which is a far cry from the tender and juicy cuts you are looking for.
- While other variants of the recipe add the marinade directly into the meat cooking in the pan, what you need to do is to take out the pork first and set it aside in a bowl.
- Turn the heat down to medium and add the reserved marinade. When the sauce starts to reduce to a thick and brown glaze, add in the cooked pork cubes and toss to coat. Stir well so the meat is evenly coated.
- Remove from heat and toss in parsley and chili before serving. Since this is a saucy dish, it is recommended to serve this with rice.