20 Spicy Thai Pork Recipes Delicious

Get ready to spice up your dinner routine with our mouthwatering collection of 20 Spicy Thai Pork Recipes! Whether you’re craving something quick and easy or looking to dive into the rich flavors of Thai cuisine, we’ve got a dish that’ll transport your taste buds straight to the streets of Bangkok. Perfect for home cooks eager to explore bold flavors, these recipes promise deliciousness in every bite. Let’s get cooking!

Thai Pork Satay with Peanut Sauce

Oh, you’re in for a treat with this Thai Pork Satay with Peanut Sauce recipe. It’s a perfect blend of savory and sweet, with a hint of spice that’ll have you coming back for more.

Ingredients

• Pork tenderloin – 1 lb
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Cumin – ½ tsp
• Coriander – ½ tsp
• Coconut milk – ½ cup
• Peanut butter – ¼ cup
• Lime juice – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Cut the pork tenderloin into thin strips, about ½ inch thick.
2. In a bowl, mix soy sauce, brown sugar, minced garlic, grated ginger, cumin, and coriander to create the marinade.
3. Add the pork strips to the marinade, ensuring each piece is well coated. Let it marinate for at least 1 hour in the fridge.
4. While the pork marinates, prepare the peanut sauce by whisking together coconut milk, peanut butter, and lime juice in a small saucepan over low heat until smooth. Keep warm.
5. Thread the marinated pork strips onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
6. Heat vegetable oil in a grill pan over medium-high heat. Grill the skewers for 3-4 minutes on each side, or until the pork is fully cooked and slightly charred.
7. Serve the pork satay hot with the warm peanut sauce on the side for dipping.

Velvety peanut sauce clings to each tender bite of pork, creating a harmony of flavors that’s irresistibly good. Try serving these skewers over a bed of jasmine rice or with a side of crisp cucumber salad for a complete meal.

Spicy Thai Pork Salad

Wow, if you’re craving something bold and refreshing, this Spicy Thai Pork Salad is your go-to. It’s a vibrant mix of flavors that’ll wake up your taste buds in the best way.

Ingredients

• Pork loin – 1 lb
• Lime juice – 3 tbsp
• Fish sauce – 2 tbsp
• Chili flakes – 1 tsp
• Mint leaves – ½ cup
• Cilantro – ½ cup
• Shallot – 1, thinly sliced

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Grill the pork loin for 6 minutes on each side, or until the internal temperature reaches 145°F. Tip: Letting the pork rest for 5 minutes before slicing keeps it juicy.
3. While the pork rests, whisk together lime juice, fish sauce, and chili flakes in a large bowl.
4. Thinly slice the pork and add it to the bowl with the dressing.
5. Toss in the mint leaves, cilantro, and shallot, mixing gently to combine. Tip: For extra crunch, add sliced cucumbers or peanuts.
6. Serve immediately or chill for 30 minutes to let the flavors meld. Tip: This salad pairs perfectly with sticky rice for a more filling meal.

Here, the tender pork contrasts beautifully with the crisp herbs and spicy, tangy dressing. Try serving it in lettuce cups for a fun, hands-on appetizer.

Thai Pork and Basil Stir Fry

Hungry for something quick, flavorful, and a little exotic? This Thai Pork and Basil Stir Fry is your ticket to a delicious dinner without the fuss. You’ll love how the bold flavors come together in just minutes.

Ingredients

• Pork loin – 1 lb, thinly sliced
• Vegetable oil – 2 tbsp
• Garlic – 3 cloves, minced
• Thai chilies – 2, sliced
• Fish sauce – 2 tbsp
• Soy sauce – 1 tbsp
• Sugar – 1 tsp
• Fresh basil leaves – 1 cup

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and sliced Thai chilies to the skillet. Stir fry for 30 seconds until fragrant.
3. Add the thinly sliced pork loin to the skillet. Cook for 4-5 minutes, stirring occasionally, until the pork is no longer pink.
4. Mix in the fish sauce, soy sauce, and sugar. Stir well to coat the pork evenly.
5. Add the fresh basil leaves to the skillet. Stir fry for another 30 seconds until the basil is wilted.
6. Remove from heat and serve immediately over steamed rice.

Look at how the pork stays juicy while soaking up all those savory, sweet, and spicy notes. The basil adds a fresh, aromatic touch that makes this dish stand out. Try serving it with a side of cucumber slices to cool down the heat.

Thai Pork Curry with Coconut Milk

Got a craving for something rich, creamy, and packed with flavor? This Thai Pork Curry with Coconut Milk is your ticket to a deliciously satisfying meal that’s easier to make than you might think.

Ingredients

• Pork shoulder – 1 lb, cubed
• Coconut milk – 1 can (13.5 oz)
• Thai red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime – 1, juiced
• Basil leaves – ¼ cup

Instructions

1. Heat a large pan over medium heat. Add the pork shoulder cubes and cook until browned on all sides, about 5 minutes.
2. Stir in the Thai red curry paste and cook for 1 minute to release its flavors.
3. Pour in the coconut milk, stirring to combine. Tip: Shake the can before opening for a smoother consistency.
4. Add the fish sauce and brown sugar, stirring until the sugar dissolves.
5. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Tip: The curry is ready when the pork is tender and the sauce has thickened slightly.
6. Remove from heat and stir in the lime juice and basil leaves. Tip: Tear the basil leaves to release more aroma.

Absolutely divine, this curry boasts a perfect balance of sweet, spicy, and tangy flavors. Serve it over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing contrast.

Thai Pork Meatballs in Red Curry Sauce

Kickstart your dinner with these Thai Pork Meatballs in Red Curry Sauce—it’s a flavor-packed dish that’s easier to make than you think. You’ll love the spicy, creamy sauce paired with tender meatballs.

Ingredients

• Ground pork – 1 lb
• Red curry paste – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime juice – 1 tbsp
• Fresh basil – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the ground pork with 1 tbsp of red curry paste until well combined.
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 20 minutes, or until the meatballs are cooked through and slightly browned.
5. While the meatballs bake, heat a large skillet over medium heat and add the remaining 1 tbsp of red curry paste. Cook for 1 minute to release the aromas.
6. Pour in the coconut milk, stirring to combine with the curry paste.
7. Add the fish sauce, brown sugar, and lime juice to the skillet, stirring until the sugar dissolves.
8. Simmer the sauce for 5 minutes, then add the baked meatballs, coating them well in the sauce.
9. Garnish with fresh basil before serving.

For a thicker sauce, let it simmer a bit longer. If you prefer a milder curry, start with less curry paste and adjust to your liking. Always taste the sauce before adding the meatballs to ensure the balance of flavors is just right.

Finished with a sprinkle of fresh basil, these meatballs are juicy and bursting with flavor. Serve them over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing contrast.

Thai Pork Ribs with Sweet and Sour Sauce

Oh, you’re in for a treat with these Thai Pork Ribs that pack a punch of sweet and sour flavors. Perfect for when you’re craving something tangy and tender without spending all day in the kitchen.

Ingredients

• Pork ribs – 2 lbs
• Soy sauce – ¼ cup
• Brown sugar – ¼ cup
• Rice vinegar – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Red pepper flakes – 1 tsp

Instructions

1. Preheat your oven to 300°F.
2. In a bowl, mix soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes to make the marinade. Tip: For deeper flavor, let the ribs marinate overnight, but even 30 minutes will do.
3. Place the pork ribs in a baking dish and pour the marinade over them, ensuring they’re fully coated.
4. Cover the dish with aluminum foil and bake for 2 hours. Tip: The low and slow cooking makes the ribs fall-off-the-bone tender.
5. Remove the foil, increase the oven temperature to 400°F, and bake for another 15 minutes to caramelize the sauce. Tip: Keep an eye on them to prevent burning.
6. Let the ribs rest for 5 minutes before serving.

Kick back and enjoy these ribs that are sticky, sweet, and just the right amount of spicy. Serve them over a bed of jasmine rice to soak up all that delicious sauce, or pair with a crisp cucumber salad for a refreshing contrast.

Thai Pork Noodle Soup

Now, imagine you’re craving something warm, comforting, and packed with flavor. That’s where this Thai Pork Noodle Soup comes in—it’s like a hug in a bowl, perfect for any day.

Ingredients

• Pork shoulder – 1 lb, thinly sliced
• Rice noodles – 8 oz
• Chicken broth – 4 cups
• Fish sauce – 2 tbsp
• Lime – 1, juiced
• Garlic – 3 cloves, minced
• Green onions – 2, chopped
• Thai basil – ¼ cup
• Red pepper flakes – 1 tsp

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 8 minutes, or until tender. Drain and set aside.
2. In the same pot, heat a tablespoon of oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
3. Add the sliced pork shoulder to the pot. Cook for 5 minutes, stirring occasionally, until the pork is no longer pink.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
5. Stir in the fish sauce, lime juice, and red pepper flakes. Simmer for another 5 minutes.
6. Divide the cooked noodles among bowls. Ladle the hot soup over the noodles.
7. Garnish with chopped green onions and Thai basil before serving.

One bite and you’ll love the tender pork, the tangy broth, and the fresh herbs. Try adding a soft-boiled egg on top for extra richness.

Thai Pork Lettuce Wraps

Ever find yourself craving something light yet packed with flavor? These Thai Pork Lettuce Wraps are your answer, combining juicy pork with crisp lettuce for a meal that’s both refreshing and satisfying.

Ingredients

• Ground pork – 1 lb
• Soy sauce – 2 tbsp
• Lime juice – 1 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Butter lettuce – 1 head
• Red pepper flakes – ½ tsp

Instructions

1. Heat a large skillet over medium-high heat. Add the ground pork, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
2. While the pork cooks, mix soy sauce, lime juice, brown sugar, and minced garlic in a small bowl. Tip: Fresh lime juice beats bottled for a brighter flavor.
3. Once the pork is cooked, drain any excess fat. Pour the sauce over the pork, stirring to coat evenly. Cook for another 2 minutes to let the flavors meld.
4. Wash the butter lettuce leaves and pat them dry. Tip: Keeping the leaves whole makes for easier wrapping.
5. Spoon the pork mixture into the lettuce leaves. Sprinkle with red pepper flakes for a bit of heat. Tip: Serve with extra lime wedges for squeezing over the wraps.

Serve these wraps immediately for the best texture—the lettuce stays crisp against the warm, savory pork. The balance of sweet, salty, and spicy makes every bite exciting. Try adding a drizzle of sriracha mayo for an extra kick.

Thai Pork and Pineapple Fried Rice

Got a craving for something sweet, savory, and a little bit spicy? This Thai Pork and Pineapple Fried Rice hits all the right notes with minimal fuss.

Ingredients

• Cooked rice – 2 cups
• Pork loin – 1 lb, diced
• Pineapple – 1 cup, chunks
• Soy sauce – 2 tbsp
• Eggs – 2
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – ½ tsp

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat until shimmering.
2. Add diced pork loin, cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push pork to one side, add 1 tbsp oil, then crack eggs into the pan. Scramble until just set, about 1 minute.
4. Add minced garlic and red pepper flakes, stir for 30 seconds until fragrant.
5. Toss in cooked rice, breaking up any clumps. Tip: Day-old rice works best for fried rice.
6. Pour soy sauce over the rice, stir to combine evenly. Cook for 2 minutes.
7. Add pineapple chunks, stir gently to warm through, about 1 minute. Tip: Fresh pineapple adds a brighter flavor, but canned works in a pinch.

Aromatic and vibrant, this dish balances the richness of pork with the tangy sweetness of pineapple. Serve it in a hollowed-out pineapple half for a fun, tropical twist.

Thai Pork Skewers with Mango Salsa

Ever find yourself craving something sweet, spicy, and utterly refreshing all at once? These Thai Pork Skewers with Mango Salsa are your ticket to flavor town, combining juicy pork with a vibrant mango salsa that’s perfect for summer grilling.

Ingredients

• Pork tenderloin – 1 lb
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Cut the pork tenderloin into 1-inch cubes.
2. In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger. Add pork cubes, ensuring they’re well coated. Marinate for at least 30 minutes in the fridge.
3. While the pork marinates, prepare the mango salsa by combining diced mango, red onion, cilantro, and lime juice in a separate bowl. Set aside.
4. Preheat your grill to medium-high heat (about 375°F). Thread the marinated pork onto skewers.
5. Grill the skewers for 4-5 minutes on each side, or until the pork reaches an internal temperature of 145°F.
6. Let the skewers rest for 3 minutes before serving. This allows the juices to redistribute, making the pork even more tender.

Grilling these skewers gives the pork a slight char that contrasts beautifully with the sweet and tangy mango salsa. Serve them over a bed of rice or with a side of grilled vegetables for a complete meal that’s bursting with flavors and textures.

Thai Pork and Vegetable Stir Fry

Ready to whip up something quick and flavorful for dinner tonight? This Thai Pork and Vegetable Stir Fry is your ticket to a delicious meal that’s packed with vibrant flavors and comes together in no time.

Ingredients

• Pork tenderloin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Broccoli – 2 cups, florets
• Bell pepper – 1, sliced
• Thai basil – ¼ cup

Instructions

1. Marinate the pork slices in soy sauce for 10 minutes. Tip: This not only flavors the pork but also tenderizes it.
2. Heat vegetable oil in a large pan over medium-high heat until shimmering.
3. Add minced garlic and stir for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Add the marinated pork and stir fry for 3-4 minutes until no longer pink.
5. Toss in broccoli and bell pepper, stir frying for another 3 minutes until vegetables are crisp-tender. Tip: High heat is key for that perfect stir fry texture.
6. Remove from heat, stir in Thai basil, and serve immediately.

Vibrant and aromatic, this dish boasts a perfect balance of savory pork and crisp vegetables. Serve it over steamed rice or noodles for a complete meal that’s sure to impress.

Thai Pork Belly with Crispy Skin

Mmm, imagine biting into succulent pork belly with skin so crispy it crackles. This Thai-inspired dish is a game-changer for your dinner routine, blending bold flavors with irresistible texture.

Ingredients

• Pork belly – 2 lbs
• Salt – 1 tbsp
• White vinegar – ¼ cup
• Water – 2 cups

Instructions

1. Preheat your oven to 300°F.
2. Score the pork belly skin in a diamond pattern, being careful not to cut into the meat.
3. Rub the salt evenly over the skin and into the scores.
4. Place the pork belly skin-side up on a rack over a baking tray.
5. Mix the white vinegar and water, then lightly brush over the skin. This helps to dry it out for extra crispiness.
6. Roast in the oven for 2 hours.
7. Increase the oven temperature to 450°F and roast for another 30 minutes, or until the skin is golden and crispy.
8. Let the pork belly rest for 10 minutes before slicing.

Juicy on the inside with a golden, crackling crust, this Thai pork belly is a showstopper. Serve it sliced over steamed rice or alongside a fresh papaya salad for a meal that’s bursting with flavor.

Thai Pork and Shrimp Dumplings

Are you craving something that’s a little bit savory, a little bit sweet, and totally packed with flavor? These Thai Pork and Shrimp Dumplings are just the ticket, combining juicy pork, succulent shrimp, and a hint of spice all wrapped up in a tender dumpling skin.

Ingredients

• Ground pork – 1 lb
• Shrimp, peeled and deveined – ½ lb
• Dumpling wrappers – 1 pack
• Soy sauce – 2 tbsp
• Garlic, minced – 2 cloves
• Ginger, grated – 1 tsp
• Green onions, chopped – ¼ cup
• Egg – 1
• Water – ¼ cup

Instructions

1. In a large bowl, combine the ground pork, shrimp, soy sauce, garlic, ginger, and green onions. Mix well until all ingredients are evenly distributed.
2. Crack the egg into the mixture and stir until the egg is fully incorporated. This will help bind the filling together.
3. Lay a dumpling wrapper on a clean surface. Place a teaspoon of the filling in the center of the wrapper.
4. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling and press the edges together to seal, pleating as you go for a decorative touch.
5. Heat a large non-stick skillet over medium heat. Add enough oil to lightly coat the bottom of the pan.
6. Place the dumplings in the skillet, ensuring they don’t touch. Cook for 2-3 minutes until the bottoms are golden brown.
7. Carefully add ¼ cup of water to the skillet and immediately cover with a lid. Steam the dumplings for 5 minutes, or until the water has evaporated.
8. Remove the lid and cook for an additional minute to crisp up the bottoms. Serve hot.

Vibrant and flavorful, these dumplings have a perfect balance of textures—crispy on the bottom, tender on top. Try serving them with a side of sweet chili sauce for an extra kick, or toss them into a broth for a comforting soup.

Thai Pork with Green Beans and Chili

Zesty flavors and a quick cook time make this Thai Pork with Green Beans and Chili a weeknight winner. You’ll love how the spicy, savory, and slightly sweet elements come together in just one pan.

Ingredients

• Pork tenderloin – 1 lb, thinly sliced
• Green beans – 2 cups, trimmed
• Red chili – 1, sliced
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced pork to the skillet. Cook for 3 minutes, stirring occasionally, until no longer pink.
3. Tip: Don’t overcrowd the pan to ensure the pork gets a nice sear.
4. Add minced garlic and sliced chili to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
5. Tip: Keep the chili seeds in for extra heat, or remove them for a milder dish.
6. Stir in green beans, soy sauce, and brown sugar. Cook for 5 minutes, stirring occasionally, until the beans are tender-crisp.
7. Tip: If the skillet gets too dry, add a splash of water to prevent burning.
8. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to meld.

Flavorful and vibrant, this dish boasts a perfect balance of spicy and sweet with a satisfying crunch from the green beans. Serve it over steamed jasmine rice or with a side of cool cucumber slices to tame the heat.

Thai Pork and Coconut Soup

Zesty and comforting, this Thai Pork and Coconut Soup is your ticket to a flavorful escape. You’ll love how the creamy coconut milk balances the spicy, tangy broth, making every spoonful a delight.

Ingredients

• Pork loin – 1 lb, thinly sliced
• Coconut milk – 2 cups
• Chicken broth – 4 cups
• Lime juice – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tsp
• Red curry paste – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add red curry paste and stir for 30 seconds to release its aromas.
3. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.
4. Add the sliced pork loin, ensuring pieces are submerged. Simmer for 10 minutes, or until pork is no longer pink.
5. Stir in lime juice, fish sauce, and brown sugar. Simmer for another 2 minutes to blend flavors.
6. Tip: For extra depth, let the soup sit for 5 minutes off the heat before serving.
7. Tip: Adjust the heat by adding more curry paste if you like it spicier.
8. Tip: Thinly slicing the pork ensures it cooks quickly and stays tender.

Just like that, you’ve got a soup with a silky texture and a perfect balance of sweet, spicy, and tangy. Try serving it over steamed jasmine rice for a heartier meal.

Thai Pork with Bamboo Shoots and Mushrooms

You’ve probably had your fair share of stir-fries, but this Thai Pork with Bamboo Shoots and Mushrooms brings a whole new level of flavor to your weeknight dinner rotation.

Ingredients

• Pork loin – 1 lb, thinly sliced
• Bamboo shoots – 1 cup, sliced
• Mushrooms – 1 cup, sliced
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Fish sauce – 1 tbsp
• Sugar – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet. Stir for 30 seconds until fragrant.
3. Add thinly sliced pork loin to the skillet. Cook for 4 minutes, stirring occasionally, until no longer pink.
4. Mix in bamboo shoots and mushrooms. Cook for another 3 minutes until vegetables start to soften.
5. Pour in soy sauce, fish sauce, and sugar. Stir well to combine all ingredients.
6. Reduce heat to medium. Simmer for 5 minutes, allowing flavors to meld together.
7. Tip: For extra tenderness, marinate the pork in soy sauce and sugar for 15 minutes before cooking.
8. Tip: Always preheat your skillet to ensure a good sear on the pork.
9. Tip: If the dish tastes too salty, a squeeze of lime juice can balance the flavors.

Just like that, you’ve got a dish with tender pork, crunchy bamboo shoots, and earthy mushrooms all coated in a savory-sweet sauce. Serve it over steamed rice or with a side of crisp cucumber slices for a refreshing contrast.

Thai Pork and Eggplant Curry

Thai Pork and Eggplant Curry is the kind of dish that brings a cozy night in to life. You’ll love how the rich flavors come together with minimal fuss.

Ingredients

• Pork shoulder – 1 lb, cubed
• Eggplant – 2 cups, cubed
• Coconut milk – 1 can (13.5 oz)
• Thai red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Vegetable oil – 1 tbsp
• Water – ½ cup

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add pork shoulder cubes. Cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in Thai red curry paste. Cook for 1 minute to release the aromas.
4. Pour in coconut milk and water. Bring to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally.
5. Add eggplant cubes, fish sauce, and brown sugar. Simmer until eggplant is tender, about 10 minutes. Tip: The eggplant should be soft but not mushy.
6. Check for seasoning. Adjust with more fish sauce or sugar if needed. Tip: Balance is key—aim for a harmony of sweet, salty, and spicy.

Creamy coconut milk and tender eggplant make this curry a comforting bowl of goodness. Serve it over steamed jasmine rice for the ultimate Thai-inspired meal.

Thai Pork with Cashew Nuts

Kick off your weeknight dinner with this Thai Pork with Cashew Nuts recipe—it’s a breeze to whip up and packs a punch of flavor that’ll have you coming back for seconds.

Ingredients

• Pork loin – 1 lb, thinly sliced
• Cashew nuts – 1 cup
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet, sauté for 30 seconds until fragrant—be careful not to burn it.
3. Toss in the sliced pork, cooking for 5 minutes until no longer pink, stirring occasionally for even browning.
4. Mix in soy sauce and honey, coating the pork evenly, then let it simmer for 2 minutes to thicken slightly.
5. Add cashew nuts, stirring to combine, and cook for another 2 minutes until nuts are lightly toasted.
6. Remove from heat and let it sit for a minute—this allows the flavors to meld together beautifully.

Zesty and crunchy, this dish is a delightful mix of savory and sweet with a satisfying texture contrast. Serve it over a bed of steamed jasmine rice or alongside a crisp green salad for a complete meal.

Thai Pork and Mango Salad

Mango season is here, and what better way to celebrate than with a Thai Pork and Mango Salad? It’s a perfect mix of sweet, spicy, and savory that’ll have you coming back for seconds.

Ingredients

• Pork tenderloin – 1 lb
• Mango – 1, sliced
• Lime juice – 2 tbsp
• Fish sauce – 1 tbsp
• Chili flakes – ½ tsp
• Mint leaves – ¼ cup
• Cilantro – ¼ cup

Instructions

1. Preheat your grill to 400°F.
2. Season the pork tenderloin with salt and grill for 6 minutes on each side. Tip: Let the pork rest for 5 minutes before slicing to keep it juicy.
3. While the pork rests, mix lime juice, fish sauce, and chili flakes in a large bowl.
4. Add the sliced mango, mint leaves, and cilantro to the bowl. Toss gently to coat. Tip: Use a ripe but firm mango for the best texture.
5. Slice the pork into thin strips and add to the salad. Toss again lightly. Tip: For extra flavor, let the salad sit for 10 minutes before serving.

Packed with vibrant flavors, this salad is a delightful contrast of tender pork and crisp mango. Serve it on a bed of lettuce for an extra crunch or alongside sticky rice to soak up the delicious dressing.

Thai Pork with Lemongrass and Lime

Let’s dive into a dish that’s bursting with flavor and surprisingly simple to make. You’ll love how the lemongrass and lime bring a fresh, zesty kick to the tender pork.

Ingredients

• Pork shoulder – 1 lb, thinly sliced
• Lemongrass – 2 stalks, finely chopped
• Lime – 1, juiced
• Fish sauce – 1 tbsp
• Sugar – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the pork slices to the pan, spreading them out in a single layer to ensure even cooking.
3. Cook the pork for 3-4 minutes on each side, or until golden brown and slightly crispy at the edges.
4. While the pork cooks, mix the lemongrass, lime juice, fish sauce, and sugar in a small bowl to create the marinade.
5. Once the pork is browned, pour the marinade over the pork in the pan.
6. Reduce the heat to medium and let the pork simmer in the marinade for 5 minutes, stirring occasionally to coat the pork evenly.
7. Remove the pan from the heat and let the pork rest for 2 minutes before serving to allow the flavors to meld together.

Out of the pan, this Thai pork is wonderfully tender with a perfect balance of tangy and sweet. Serve it over steamed rice or wrap it in lettuce leaves for a light, refreshing meal.

Conclusion

We hope this roundup of 20 Spicy Thai Pork Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!