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15-Minute Thai Pork with White Pepper Gravy – vegetarian recipe
Stav Kogan

15-Minute Thai Pork with White Pepper Gravy

Craving bold, aromatic Thai flavors but short on time? This Thai Pork with White Pepper Gravy is your new weeknight hero, coming together in a sizzling 15 minutes. A restaurant-quality dish made effortlessly in your own kitchen.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 serving
Calories: 423
Ingredients Method Nutrition

Ingredients
  

  • 10 oz (280 g) pork fillet, cut into thin strips
  • 1 small onion, sliced
  • 2 spring onions, chopped
  • 1 cup (25 g / 0.88 oz) dried black mushrooms
  • 3 garlic cloves, minced
  • 2 tbsp (30 ml) fish sauce
  • 2 tbsp (30 ml) oyster sauce
  • 3 tbsp (45 ml) peanut oil
  • 1 tsp (2 g / 0.07 oz) white pepper, freshly ground
  • ½ tsp (3 g / 0.11 oz) sea salt
  • For extra tender pork, toss the raw strips with 1 teaspoon (5 ml / 0.2 fl oz) 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.

Method
 

  1. Directions
  2. Rehydrate the mushrooms by placing them in a bowl and covering with warm water.
  3. Let them soak for 10-15 minutes until softened, then drain and chop.
  4. Heat the peanut oil in a large wok or skillet over medium-high heat.
  5. Add the sliced pork, onions, and minced garlic.
  6. Stir-fry for 1-2 minutes until the pork is lightly browned.
  7. Add the chopped spring onions and continue to cook for another 2-3 minutes, stirring constantly until the onions have softened.
  8. Add the chopped mushrooms and give it a good stir.
  9. Drizzle with fish sauce and oyster sauce, and continue to cook for 2-3 minutes, ensuring everything is well-coated.
  10. Sprinkle with freshly ground white pepper and sea salt.
  11. Pour in ¼ cup (60ml / 2 fl oz) of water, bring to a gentle simmer, and cook for 5-7 minutes, or until the gravy has slightly thickened.
  12. Serve immediately over steamed jasmine rice.
  13. 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.

Nutrition

Calories: 423kcalCarbohydrates: 6.5gProtein: 40.1gFat: 25.4g

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