Thai Crispy Pork with Coconut Milk Sauce
Crispy fried pork cubes tossed in a rich, lightly spicy coconut milk sauce, served over white rice with fresh green onions and red bell pepper. A quick and satisfying Thai-inspired weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb pork shoulder
- 1 cup coconut milk
- 1 red bell pepper
- 3 green onions
- ½ tsp red chili flakes
- 2 cup cooked white rice
Instructions
- 1
Cut the 1 lb pork shoulder into 1-inch cubes and pat dry with paper towels. Season with salt and pepper.
- 2
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the pork cubes in a single layer and fry until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
- 3
In the same skillet, pour in the 1 cup coconut milk and 0.5 tsp red chili flakes. Scrape up any browned bits and simmer until slightly thickened, about 3-4 minutes.
- 4
Slice the 1 red bell pepper into thin strips and chop the 3 green onions. Add the bell pepper to the sauce and cook for 2 minutes until just tender.
- 5
Return the crispy pork to the skillet, toss to coat in the sauce, and cook for 1 minute. Serve over the 2 cups cooked white rice and top with the chopped green onions.
Tools you’ll need
- large skillet
- knife
- cutting board
- measuring cups
- measuring spoons
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