Thai Pork Recipes

Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com

I made this tonight and served it with a half cup of Jasmine rice. It was very tasty.

Altered from a National Pork Board recipe to use no oil, and for a different method of preparation.

Very Yummy. Sweetened chilli sauce can be substituted for duck sauce, stir fry sauce, or sweet and sour sauce with 1/2 table spoon of crushed chilli.

Easy curry style dish

Serving size: ⅛th crockpot mixture Calories: 320 Fat: 14g Saturated fat: 4g Trans fat: 0g Carbohydrates: 12g Sugar: 5g Sodium: 457mg Fiber: 2g Protein: 37g Cholesterol: 107mg

Instead of making a sauce from scratch, I used oyster sauce as my base and added a healthy dose of fish sauce and lime juice for that pad thai flavor. I didn’t have access to any nice Thai peppers, so I just added some good ‘ol sriracha for heat (can’t go wrong with sriracha!). If you want to make a mild version, just leave the sriracha out and you’ll still have an amazing, savory, pad thai-like sauce. I kept the vegetables simple, with just some onion, bell pepper, and garlic, but you could add shredded carrot, bean sprouts, or some snow peas to veg it out some. I had 1/2 lb. of ground pork in my freezer that needed to be used, but you could sub with ground chicken, turkey, or just leave out the meat all together! Woot.

Oyster sauce and fish sauce shouldn’t be too expensive at most major grocery stores and if you make Thai or Asian food even just a few times per year, they’re worth it. Both keep for extended periods when refrigerated, so you don’t have to worry about the rest of the bottle going to waste.

Oh, one more note. This dish is not saucy. The sauce gets absorbed into the noodles so you have a wonderfully flavorful noodle, plus a light coating on the meat and vegetables. If you like it saucy, I suggest doubling the sauce ingredients. :)

Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice (not calculated in the recipe)

A very common, tasty dish in Thailand, Moo Dang, literally means 'red pork'. In Thailand, Moo Dang is traditionally made by boiling pork in the marinade, but boiling foods will cause a loss of flavor and nutrients.

http://www.albertsonsmarket.com/healthmatt
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I found this on SP today and it sounded great. I used pork instead of chicken, no cilantro or ginger. I also used chunky PB. I lowered the soy, upped the chicken broth and because of the kids, lowered the red pepper flakes as well. This was great, just make sure to eat it warm! ***The original recipe called for 1 red bell pepper, but I had 3 multi colored one already cut up so I used what I had.

A non-spicy thai dish

I use Jif Peanut Butter; low fat substitutions can be made.

loaves and dishes 080509

This is a wonderful savory Thai dish that is good for a once in a while celebratory meal. Celebrate your weight loss with a nice
meal that will fill you up on a small amount. Serve it up over rice and really enjoy yourself. This is such a wonderful dish.

savory pork chops prepared in the slow cooker with a nice and slightly spicy peanut sauce

Take-out Thai at home

Super easy Thai dinner, (use this for chicken, pork or seafood) [*We didn't find these spicy at all so I added red pepper flakes to the table so people could add as much "heat" as they wanted]

This is very spicy but SO good!

A simple stir-fry with pork & tomatoes, plus curry paste & sauteed garlic & shallots. Based on Nancie McDermott's recipe from Quick & Easy Thai, with minor alterations. This recipe is for my family's logging.