13 recipes using pork — Pad thai, green curry, tom yum — aromatic and bold.
These 13 thai pork recipes are ready in about 40 minutes on average, with 220–520 kcal per serving, and 38% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Thai cooking chases the balance of hot, sour, salty and sweet in every dish — fresh, aromatic and unafraid of chilli. When Thai cooks work with pork, they reach for fish sauce, lime, lemongrass, galangal, Thai chilli and palm sugar, and the techniques that come up most across these recipes are frying, simmering, boiling and stir-frying.
A mild, sweet meat that spans quick chops and bacon to long-cooked shoulder and ribs. In this collection it's most often cooked with fish sauce, soy sauce, garlic, oyster sauce, eggs and palm sugar. The dishes here span thai classics ready in as little as 20 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Pad krapow gai — spicy Thai basil chicken stir-fry with ground chicken, fresh Thai basil and fish sauce served over rice with a fried egg. Thailand's most popular street food is ready in 15 minutes.
Thailand's iconic street-food pork skewers — marinated in coconut milk, fish sauce, and coriander root, then grilled over charcoal until caramelized and smoky.
Crispy garlic pork over jasmine rice, finished with a fried egg and a squeeze of lime — a Bangkok street classic.
Wide rice noodles stir-fried hard with Chinese broccoli, egg and a dark soy glaze, family-dinner style.
Silky broken-rice congee simmered until creamy, topped with a soft egg, fried shallots, and ginger for a warming Thai breakfast.
Sweet, char-grilled pork skewers marinated in coconut milk and cilantro root, served with a bright ginger-scallion dipping sauce.
Bell peppers stuffed with garlicky basil pork and simmered in a light tomato broth until tender.
Steamed open-topped pork and chive dumplings served with a nutty sesame-lime dipping sauce.
Juicy pork meatballs packed with Thai basil, lemongrass, and chili, pan-seared and tossed in a quick tomato-basil sauce.
Thai long beans braised in a punchy garlic, lime, and fish sauce broth until tender and deeply savory, a quick late-night vegetable side.
A silky Thai rice porridge simmered until creamy, brightened with a tangy tamarind-tomato broth and topped with crispy garlic and egg.
A fragrant coconut broth infused with galangal and lime leaf, filled with silky pork dumplings instead of the usual chicken.
A bright, herb-packed rice bowl inspired by larb moo, with seared ground pork, lime, fish sauce, and toasted rice powder.
Look for pink-red, firm flesh with a little marbling. Loin and tenderloin are lean and fast; shoulder (Boston butt) and belly are fatty and made for slow cooking.
A brine keeps lean cuts juicy. Render fatty cuts low and slow to turn the collagen silky; sear first for a flavourful crust.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
A good source of protein, thiamine and B vitamins; choose loin cuts to keep saturated fat lower.
Most of these 13 Thai pork recipes are ready in around 40 minutes from start to finish. The quickest, Thai Basil Chicken Recipe (Pad Krapow Gai) — 15-Minute Thai Classic, takes about 20 minutes, while the slower-cooked dishes run up to 60 minutes.
Across this collection they range from about 220 to 520 kcal per serving, averaging 382 kcal — Thai Garlic-Lime Braised Long Beans is the lightest option at 220 kcal.
Thai Basil Chicken Recipe (Pad Krapow Gai) — 15-Minute Thai Classic is a great place to start — it's rated easy and comes together in about 20 minutes. 38% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with fish sauce, soy sauce, garlic, oyster sauce, eggs and palm sugar. Thai kitchens also lean on fish sauce, lime, lemongrass, galangal, Thai chilli and palm sugar.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
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