Black Thai Pork

Black Thai Pork

4.3 of 5 (126)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 443.5
  • Total Fat: 20.2 g
  • Cholesterol: 67.2 mg
  • Sodium: 342.1 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 33.1 g

View full nutritional breakdown of Black Thai Pork calories by ingredient
Report Inappropriate Recipe


Recipe courtesy of National Pork Board. For more recipes and ideas, please check out Recipe courtesy of National Pork Board. For more recipes and ideas, please check out
Number of Servings: 1


    18 oz pork chops, cut into stir-fry strips
    1 cup salsa OR picante sauce
    1/2 cup peanut butter
    2 tablespoons soy sauce
    2 tablespoons balsamic vinegar
    1 tablespoon molasses
    1 tablespoon water
    1 teaspoon chili powder
    1/2 teaspoon ground ginger
    1/2 teaspoon garlic salt
    1/4 teaspoon pepper
    1 tablespoon vegetable oil
    1 tablespoon sesame seed, toasted if desired
    2 tablespoons thinly sliced green onions
    3 cups hot cooked rice


Add some hot peppers for an extra kick!


1. For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.

2. Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.

3. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minute or until cooked through.

4. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice.

Serves 6 (3 oz pork and 1/2 cup cooked rice)

TAGS:  Beef/Pork |

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    13 of 13 people found this review helpful
    this is fabulous! we add extra spice to ours to make it hotter, use low fat peanut butter, and serve over steamed shredded cabbage instead of rice. - 4/16/08

    Was this review helpful?   yes  No

  • Incredible!
    8 of 8 people found this review helpful
    Have made it several times using pork tenderloin. The family loves it. - 7/31/07

    Was this review helpful?   yes  No

  • Very Good
    7 of 11 people found this review helpful
    This reminds me of a West African dish called Mafe, made with more vegetables. My recipe calls for beef and sweet potato. Some call for lamb, egg or just veggies such as cabbage, yams, squash, okra, eggplant, potatoes, peppers or carrots. - 10/8/07

    Was this review helpful?   yes  No

  • Very Good
    6 of 6 people found this review helpful
    First SP recipe I've tried. Will make it again. I toasted the sesame seeds, and cooked the pork with a slice of fresh ginger heated in the oil first. Served it on a nest of steamed cabbage, with a scoop of brown rice in the center. It was yummy! Will make it again. - 4/19/09

    Was this review helpful?   yes  No

  • 6 of 6 people found this review helpful
    This was very good! The pork was good on its on for leftovers w/o the higher-fat/calorie sauce. The sauce was amazing, I just used less sauce/serving & cooked brown rice. Next time I plan to add chicken broth to make it less thick and freeze the leftover sauce for the next time I make the pork. - 4/8/08

    Was this review helpful?   yes  No
See All Comments