Craving the bold, aromatic flavors of Thai cuisine but short on time? Look no further! This Thai Pork with White Pepper Gravy is your new weeknight hero, coming together in a sizzling 15 minutes. We’re talking tender strips of pork, earthy mushrooms, and a savory, umami-packed gravy with a distinctive, warming kick from freshly ground white pepper. It’s a restaurant-quality dish made effortlessly in your own kitchen. Let’s get cooking!
Ingredients
• 10 oz / 280g pork fillet, cut into thin strips
• 1 small onion, sliced
• 2 spring onions, chopped
• 1 cup / 25g dried black mushrooms
• 3 garlic cloves, minced
• 2 tbsp / 30ml fish sauce
• 2 tbsp / 30ml oyster sauce
• 3 tbsp / 45ml peanut oil
• 1 tsp / 2g white pepper, freshly ground
• ½ tsp / 3g sea salt
Instructions
1. Directions
2. Rehydrate the mushrooms by placing them in a bowl and covering with warm water. Let them soak for 10-15 minutes until softened, then drain and chop.
3. Heat the peanut oil in a large wok or skillet over medium-high heat. Add the sliced pork, onions, and minced garlic. Stir-fry for 1-2 minutes until the pork is lightly browned.
4. Add the chopped spring onions and continue to cook for another 2-3 minutes, stirring constantly until the onions have softened.
5. Add the chopped mushrooms and give it a good stir. Drizzle with fish sauce and oyster sauce, and continue to cook for 2-3 minutes, ensuring everything is well-coated.
6. Sprinkle with freshly ground white pepper and sea salt. Pour in ¼ cup (60ml) of water, bring to a gentle simmer, and cook for 5-7 minutes, or until the gravy has slightly thickened.
7. Serve immediately over steamed jasmine rice.
Nutritional Information
• Per Serving: Calories 423 | Total Fats: 25.4g | Net Carbs: 6.5g | Protein: 40.1g | Fiber: 1.6g
Pro Tips
• For extra tender pork, toss the raw strips with 1 teaspoon of cornstarch and a splash of soy sauce before cooking. This technique, known as velveting, locks in moisture.
• The water used to soak the dried mushrooms is packed with flavor. Strain it through a coffee filter and use it in place of the plain water for a deeper, more complex gravy.
• Don’t substitute black pepper for white. White pepper has a distinct earthy, more floral heat that is essential for the authentic flavor profile of this Thai dish.
• Prepare all your (chopping, measuring) before you start cooking. Stir-frying is a fast process, and having everything ready to go ensures nothing overcooks.
FAQ
Q: Can I substitute black pepper for white pepper in this recipe
A: For the most authentic flavor, it is highly recommended to use white pepper. White pepper provides a distinct earthy, floral heat that is characteristic of this Thai dish, which you won’t get from the sharper taste of black pepper.
Q: What other cuts of pork work well for this dish
A: While pork fillet (tenderloin) is ideal for its tenderness, you can also use thinly sliced pork loin or boneless pork chops. For extra tenderness, use the velveting tip mentioned in the recipe by tossing the raw pork with cornstarch and soy sauce before cooking.
Q: Can I use fresh mushrooms instead of dried ones
A: Yes, you can substitute about 1.5 cups of sliced fresh mushrooms like shiitake or cremini. Skip the rehydration step and add them to the wok with the spring onions to cook until softened.
Q: How can I make the gravy thicker
A: To achieve a thicker gravy, you can create a simple cornstarch slurry. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth, then stir it into the simmering gravy during the last minute of cooking until it thickens.
