Thai Ginger Pork

I doubt that what I call Thai Ginger Pork was ever served in Thailand, but it is a convenient tag for something that has been evolving for many years, and it has become a staple for those evenings when someone has to go out early. The components can be put together well beforehand, and, if using quick-cooking egg noodles, it can be ready in about ten minutes.


2 tsp ground cumin.

1 tsp ground coriander.

1/2 tsp dry ginger.

1/2 tsp turmeric.

1/2 tsp cinnamon.

Salt to taste.

Cayenne pepper to taste.

2 tblsp soy sauce.

2 tsp fish sauce.

2 tblsp cornflour.


½ cup olive oil.

250g pork fillet, thinly sliced.

2 cloves garlic, finely chopped.

30mm lemon grass, finely chopped.

2 cups diced green vegetables.


Mix the dry spices and the salt together and set aside. Mix the soy sauce and the cornflour together in a small bowl and top up with water to the capacity of one good cup. Set aside.

Heat the oil in a sauté pan or wok over a hot flame and quickly stir fry the meat the meat until cooked through, perhaps six or eight minutes. Add the dry spice mix and cook for about a minute, stirring constantly, until the aromas are released. A little water helps to make the mixture less liable to stick to the pan.

Add the lemon grass and garlic and stir through, cooking for another minute, then add the vegetables. Toss through with the meat and stir fry for two or three minutes. Add the soy sauce mix, making sure that the cornflour is well slaked through, and bring to the boil, stirring frequently until thickened. Serve over noodles.

Serves: 2.

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