Appon's Thai Food Recipes

Pork Recipes - Thai Recipes

Fresh Spring Rolls ( Por Pie Sod )


A simple dish of spring rolls made with rice paper and filled with noodles, meat and vegetables. This makes a complete meal all in a one, you take a parcel, dip it in the sauce and eat. As you can see in the photograph, I slice them in half so that people can see what's inside each parcel.

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Cinnamon & Star Anise Pork Chop ( Mu Op )


Are you sick of eating plain pork chops each night? Then why not try my Thai pork chops! The sauce is flavoured with Star Anise, Cinnamon and if you can get hold of it, a dash of aniseed spirit (a white alcoholic drink with an aniseed flavour).

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Turmeric Curry Pork Chop ( Mu Aorp Kamin )


Another way to serve pork chops, in Thailand we don't eat much beef, it's mainly pork, chicken and seafood. We too can get sick of pork chops, so we have plenty of different ways of eating them!

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Pork Bi Tua Casserole ( Mu Op Bi Tua )


This is a pan cooked casserole with a bundle of bi-tua leaves for flavouring and a little tamarind water for sourness. This is a very accessible Thai recipe. Bi Tua is a leaf that gives dishes a tangy sweet taste, Rosdee is a pork stock powder available in packets, if you can't find it use pork stock cubes.

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Slow Cooked Pork Ribs & Pineapple ( Mu Op Sapparod )


A wonderful dish of slow cooked pork ribs in a pineapple & wine sauce. The pineapple does more than flavour this dish, the acidity of the pineapple softens the ribs as they cook, so the meat practically falls off the bone. Mirin sake is a brand of japanese spirit, if you can't get hold of it, use white wine.

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Stuffed Spicy Oranges ( Ma Hur )


Another dish idea from Krua Klai Baan forum, I thought was worth translating for you. If you read Thai, that site is definitely worth a visit. (But keep coming back to my site please!).

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Pork Noodle Rice Paper Parcels (Nam Nuang)


This is 'show food', food to impress guests with. Each guest assembles their own parcel of ingredients to eat, wrapped in rice paper and either dips the parcel into the sauce, or drops a spoonful or two inside the parcel. It can be a little messy but is definitely fun! The sauce and pork can be prepared ahead of time, only the rice paper must be prepared just before serving. The sauce is normally served slightly warm. In the above photograph you can see a typical parcel in the middle of the plate.

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Southern Style Pork Bone ( Gar Doog Mu Hung Le )


This dish is typical of the south of Thailand, a spicy chilli rib dish.

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Candied Pork & Sticky Rice ( Kao-Nieow Mu Ping )


This pork is sweet, shredded pork fillet and is a good contrast to balance spicy food.

200 gms Pork Fillet
40 gms Palm Sugar
10 Tablespoons Light Soy sauce

1. Cook the pork for 10 minutes in boiling water, leave it to cool, then shred it with a fork into fibres.
2. Boil the light soy sauce with the palm sugar until the sugar has dissolved.
3. Add the pork, and stir over the heat to boil off the soy and caramelize the sugar.

Serve With
Sticky Rice

Grilled Spicy Pork & Onion ( Num Tok Mu Yang )


This is perfect Thai farmer picnic food. Traditionally you keep the rice in a ga-tip and take a parcel of this grilled pork with you into the field. At lunch time you wash your hands (!), take a small ball of sticky rice in your fingertips and some of the meat and onions and eat. Perhaps with some cucumber and lettuce to add some extra green vegetables.

Ingredients for 2 People
200 gms Pork with Fat
1 Tablespoon Chopped Spring Onion
1 Teaspoon Chopped Coriander Leaves
2 Chillies
2 Garlic Cloves
1 Teaspoon Flaked Chilli
3 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Toasted Sticky Rice
1 Tablespoon Water
5 Mint Leaves

1. Clean the pork and grill it until it is nearly cooked (we will cook it again later).
2. Slice the grilled cooked pork into strips.
3. Chop the garlic and chillies and put them into a sauce pan.
4. Add the flaked chillies, fish sauce, lemon juice, toasted rice, and water.
5. Add the pork into the pan with the other ingredients and cook over a high heat for an extra 1 minute.
6. Add the chopped coriander leaves, spring onion and mint at the end of cooking and mix thoroughly.

Serve With
Steam Sticky Rice
Green Bean

Cinnamon Pork Thigh and Rice ( Koa Ka Mu )


A more traditional cut of pork, the thigh, is used in this dish. It is boiled with its skin until the meat is very soft and the fat almost jellied, and scented with spices like star-anise and cinnamon. The meat is so soft it practically disintegrates when you stick the fork in it. The Mirin Whiskey is a white cooking spirit from Japan, any other strong alcohol can be substituted.

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Green Eggs and Ham ( Gang Khiew Wan Hur Kai Nieng )


Green eggs and ham, well green curried pork wrapped around quails eggs to be more precise. These are another great dish to serve with rice. Typically in Thailand we'll have 3 or 4 dishes like this served as flavour dishes to add to the rice.

8 Quails Eggs Boiled & Shelled
120 gms Chicken or Pork Mince
1 Tablespoon Green Curry Paste
1 Tablespoon Coconut Milk
A Pinch Of Salt
2 Teaspoons Sugar

1. Mix the pork mince, green curry paste, coconut milk, sugar and salt together.
2. Split the mixture into 8 equal portions and wrap it around each egg.
3. Steam for 10 minutes to cook.

Steam Sweet Sour Pork ( Mu Nuing Sabparot )


A typical stock sweet and sour sauce served over pork and rice. It's difficult to get excite about this recipe, since I can't eat pineapple due to an allergy! Whenever my friends eat recipes with pineapple in them, they always make an exaggerated 'yum' sound to rub it in.

100 gms Pork Mince
2 Garlic Cloves
1 Coriander Root
1/2 Teaspoon White Pepper
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Tin Pineapple Rings

1. Pound the garlic and coriander root together, mix with the pork mince. All the remaining ingredients except the pineapple and press into small ball shapes.
2. Cut the pineapple into small pieces and wrap the pork around the pineapple.
3. Steam for 5-10 minutes to cook the pork.

Ingredients for Sauce
150 ml Pineapple Juice
50 gms Pineapple
2 Tablespoons Soy Sauce
1 Tablespoon Sugar
1 Tablespoon Corn Starch

1. Blend the pineapple with the juice, warm in a saucepan, add the soy and stir.
2. Mix the corn starch with a little water, pour into the sauce and stir and heat until the sauce thickens.

Serve With
Hot Fragrant Rice
Boil Vegetables

Spicy Noodles & Sweet Sesame Pork ( Lab Woon San Mu Wan )


This is crunchy sweet pork on spicy glass noodles. The sweetness of the pork is to balance the spiciness, and the crunch of the sesame seeds balances the softness of the noodles.

100 gms Glass Noodle
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Spring Onion
1 Tablespoon Chopped Mint
1 Teaspoon Dried Flaked Chillies
1 Teaspoon Sticky Rice
1 Tablespoon Fish Sauce
1 Teaspoon Lime Juice

1. Dry fry the sticky rice to brown it, in a clean dry frying pan.
2. Pound the toasted sticky rice in a Thai mortar. This is a common flavoring and I usually have a jar of toasted sticky rice pre-made.
3. Boil the glass noodle in water for 2-3 minutes.
4. Drain and mix with the other ingredients.

Ingredients for Sesame Pork
200 gms Pork Meat ( Cubed )
100 gms White Sesame Seeds
50 gms Black Sesame Seeds
30 gms Palm Sugar
1-2 Tablespoons Soy Sauce
1-2 Tablespoons Oil
1 Teaspoon Chicken Stock Powder

1. Toast the sesame seeds lightly in a dry frying pan to just colour them a little. Set aside.
2. Mix the pork and stock powder and leave for 30 minutes.
3. Mix everything except the sesame seeds in a frying pan.
4. Cook over a medium heat until the pork is cooked and the sugar coasting is sticky.
5. Drop the cooked sticky pork cubes into the sesame seeds to coat them.
6. This is better served sliced, for the photograph I left it in cubes.

Roast Pork With a Thai Herb Crust ( Mu Op Samun Pai )


I've also included a recipe for a bitter tamarind sauce, this makes a wonderful sour 'pickle like' sauce to serve with cold pork. It's better the prepare this pork the night before and let the pork marinade in the herb crust and liquid. The garlic will flavour it better if it's left to stand. For the sweetness I used sugar cane juice (the juice canned sugar cane is delivered in), but you can substitute any sweet juice, e.g. apple juice.

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Sweet and Sour Pork in Batter ( Mu Chup Bang Pad Peaw Wan )


The traditional Chinese favorite, that you see in many different countries, is in Thailand too. The pork is fried in batter to make it crunchy, but also because pork is expensive and batter is cheap! When I make this, I add Rosdee to the batter, this is a pork seasoning powder, similar to a stock cube in powder form. It helps bring out the pork flavours but is not essential.

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Pork in Young Coconut Sauce ( Mu Op Sauce Ma Prow On )


This pork is filled with plenty of flavours, it is one of my favorite ways to serve pork. For this dish, you need either the flesh & juice of young green coconut or if you can't find that, get young coconut in a can in it's own juices. Old brown coconut won't work for this recipe.

300 gms Pork Meat
50 gms Young Coconut Meat With Juice
2 Tablespoons Ketchup
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chilli Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine
1 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon White Pepper
2 Tablespoons Water

1. Clean the pork meat and slice it into 8x4 cm strips.
2. Mix the pork with all ingredients and marindate overnight in the fridge.
3. Empty the pork and sauce into a saucepan and simmer slowly until the pork is cooked through and the juice reduced to half it's volume.
4. Serve with Thai fragrant rice and chinese cabbage.

Pan Cooked Sweet Thai Ribs ( Sy Krong Mu Aop )


If you don't have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It's cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

Ingredients for 2 People
600 gms Pork Rib
3 Garlic Cloves
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Tablespoons Sugar
3 Tablespoons Light Soy Sauce
100 ml Coconut Milk
50 ml Condensed Milk
100 ml Tamarind Water
3 Tablespoons Oyster Sauce
3 Tablespoon Red Wine

1. Pound the garlic in a mortar into a fine pulp.
2. Cut the pork ribs into short lengths.
3. Mix all the remaining ingredients together in a bowl to form a sauce.
4. Marinade the pork ribs in the sauce for at least 10 hours in the fridge.
5. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains.
6. The ribs are then ready to serve.

Serve With

Banana Flower Pork Stew ( Gang Hou Pee )


This delicious rib stew is made with banana flowers as the main vegetable. Banana flowers are ideal for stews as they are fibrous and hold their texture during cooking, allowing the ribs to be cooked to soft without the vegetable part becoming mushy. These flowers are a good source of fiber, but you can substitute other fibrous vegetables (e.g. leeks) .

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Teriyaki Ribs ( Kra Dook Mu Yang Sauce Teriyaki )


I've done red teriyaki pork before, that was the red pork you sometimes see hanging in the kitchen window of Asian restaurants. But we also eat ribs teriyaki style as in this recipe. When I serve them I like to make a tower out of ribs, and pour the fat from the baking tray over the tower to make them extra juicy. The Thai teriyaki powder used in this recipe you can buy in Asia grocers.

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Red Barbeque Pork ( Mu Dang )


This is a red barbeque pork dish normally served with rice, soft boiled eggs, and a thick rich cinnamon and peanut sauce. In its authentic Thai version it is a complete filling meal, however you can also simply use the pork as a side dish to another recipe. It is better to use a pork cut that has some fat, the fat adds a lot of flavour. For the best result, marinade the pork overnight.

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Bitter Ribs ( Gang Khee Lage Gar Doog Mu )


My grandmother loved this recipe, but if you don't boil and rinse the Bi Khee Lage (the plant in the sauce) enough it is too bitter. A quick shortcut is to use the canned, which you can buy in Asian grocers.

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Pork Noodle Parcels ( Maing Mu Nam Tuock )


A typical Isan/Lao recipe, Nam Tuock (pork neck) is normally eaten with sticky rice, but here I've used it with rice paper to form parcels. Also inside the parcel are vegetables and rice noodles to bulk it out, giving a good balance between meat, vegetable and noodle.
These rice parcels are a great way of using up leftover meats, but do make a dipping sauce for them, they do need the bit of kick the sauce gives them.

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Camping Pork Stew (Underwater Method)


I'm camping out at at a National Park near Krabi, and for dinner, I'm planning a sweet sour pork stew. With a barbecue as your heat source, you can't really arrange to have a slow simmer. You can't regulate the temperature of charcoal, and you'd need to raise the pot high above the flame and adjust it every few minutes. That would be a lot of work, which the underwater method fixes.

I had my new camping tool with me, the fan made lighting the barbecue very very easy! The night light was great to cook by, but being bright white attracted some bugs.

Thanbok Khoranee National Park has sea caves to visit, and waterfalls, I'm doing those tomorrow. So I'll need a good meal tonight for energy.

This is where the underwater cooking method comes in! I used it last week to cook a chicken on a barbecue, today I'm using it to simmer a pork stew.

The cold water pan on the top, regulates the temperature below, as long as the top water is cold, then the pan inside will stay at simmer. Juices in the meat and pineapple condense on the cold pan and fall back into the stew keeping it juicy, with all the flavor in.


The underwater tower of pans is: charcoal burner at the bottom, a pan with the stew ingredients in it in the middle, and a cold water pan on the top. I chose my wok because it fits my steamer pan with a good seal. The seal is important, it keeps the juices and steam inside.

Since I was camping, I used the local market and couldn't find ketchup, but the stew was fine without it, if a little anemic in color! I also added my garnish into the stew and blanched it just before serving. I couldn't be sure it had been washed in drinking water, and so it was safer to give it a quick blanch.

With the last batch of cold water in the top pan, you can add a little rice and make this into a full meal.

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About Pork Recipes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Pork Recipes category. They are listed from oldest to newest.

Chicken Recipes is the previous category.

Seafood & Fish Recipes is the next category.

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