Prepare your taste buds for an explosion of flavor with our Spicy Drunken Pork recipe! This authentic Thai dish is a culinary adventure, combining tender, succulent pork with a vibrant, fiery sauce that’s both addictive and surprisingly easy to make. The rich, savory notes of the marinated pork beautifully contrast with the bright, spicy kick of chilies and garlic, creating a truly unforgettable culinary experience. Forget takeout; this recipe delivers restaurant-quality results in the comfort of your own kitchen.
We'll guide you through each step, from perfectly marinating the pork to achieving the ideal balance of sweet, sour, salty, and spicy. This isn't just a recipe; it's a journey into the heart of Thai cuisine. Ready to embark on this delicious adventure? Let's dive into the detailed, step-by-step process below.
Tools Needed
- Knife
- Cutting board
- Mortar and pestle
- Frying pan
Ingredients
- Pork shoulder: 150 grams
- Sugar: 1/2 teaspoon
- Oyster sauce: 1 tablespoon
- Black pepper: 1 teaspoon
- Red chili peppers: 8
- Garlic (Thai garlic): 15 cloves
- Coconut milk: 3 tablespoons
- Eggplant
- Long beans
- Onions
- Fish sauce: 1/2 tablespoon
- Kaffir lime leaves: 3
- Young peppercorns: 15 grams
- Green chili peppers: 1 meter
- Basil leaves
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinade
- Cut the pork shoulder into thin slices against the grain.
- Marinate the pork with sugar, oyster sauce, and mix well. Massage for 4-5 minutes, then marinate for 15 minutes.
- Pound black pepper, red chili peppers, and garlic in a mortar and pestle until crushed.
- Prepare the eggplant, long beans, and onions. (The eggplant is cut and soaked in salt water to prevent black spots.)
Step 2. Stir-fry the Aromatics and Pork
- Heat the pan with oil. Stir-fry the pounded chili mixture over low heat until fragrant.
- Add the marinated pork and stir-fry over medium heat until about 80-90% cooked.
Step 3. Add Vegetables and Season
- Add coconut milk, increase heat, and stir-fry until well combined.
- Add eggplant, long beans, and onions. Stir-fry until fragrant.
- Season with fish sauce and oyster sauce. Stir-fry until well mixed.
Step 4. Finish and Serve
- Add kaffir lime leaves, young peppercorns, green and red chili peppers. Stir-fry on high heat until cooked.
- Garnish with basil leaves and serve hot.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Cutting the meat against the grain helps to reduce toughness.
- Use low heat when stir-frying the pounded chili mixture to prevent burning.
- Don't worry if the pork is slightly pink when cooked; it's a sign of proper marination.
- Cut the eggplant into small pieces for easier and faster cooking.
- Use high heat at the end to cook the chili and basil leaves quickly.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork?
Yes! Pork belly is traditional, but you can substitute with pork shoulder or even sirloin for a leaner option. Adjust cooking time accordingly.
2. What if I don't have all the ingredients?
Don't worry! Feel free to adjust based on what you have available. Substituting some chilies with chili flakes or omitting fish sauce slightly won't drastically change the flavor.
3. How can I make it less spicy?
Reduce the amount of chilies or use milder chili varieties like Anaheim or poblanos. You can also add a touch more sugar to balance the heat.
So there you have it – your very own authentic Spicy Stir-Fried Drunken Pork! We hope you enjoyed this flavorful journey into Thai cuisine. Now, gather your ingredients and get ready to impress your friends and family with this delicious and easy-to-make recipe.