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, is 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.

2 tsp chicken stock powder.

2 tblsp cornflour.

Salt to taste.

1 tblsp sweet chilli sauce.

2 tblsp soy sauce.

2 tsp fish sauce.

½ cup olive oil.

250g finely sliced roast pork.

2 cloves garlic, finely chopped.

30mm lemon grass, finely chopped.

2 cups diced green vegetables.


Mix the dry spices, the cornflour, the stock powder and the salt together in a bowl and combine thoroughly. Add the chilli sauce, soy sauce, fish sauce, combine thoroughly and top up with water to a total volume of 2 cups. Set aside. Prepare the vegetables and set aside.


Heat the oil in a sauté pan or wok over a hot flame and fry the lemon grass and garlic and cook for 2-3 minutes until the garlic turns golden, then add the meat and the spice mix. Bring to the boil and simmer, covered, for 10 minutes. Add the vegetables and combine well. Simmer for another 5-6 minutes until cooked but still crunchy. Serve over noodles.

Serves: 2.

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