Warm and Tote Thai Pork

Thai Pork Recipe

Thai Pork Recipe is a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is a Thai Pork recipe.

Calories: 537 Protein: 30g Carbohydrates: 70g Fat: 15g Cholesterol: 140mg Sodium: 587 mg

Prep Time: 10 minutes Cooking Time: 25 minutes

Thai Pork Recipe

In a stock pot, bring 4 quarts water to a boil. Meanwhile trim the fat from pork. Cut the pork into strips about ¼ inch thick. In a medium-size bowl, combine the pork strips, soy sauce, garlic, ginger, and cayenne pepper. Let the Thai pork recipe stay in 20 minutes to marinate. 

Cook linguine and carrots together in the boiling water until they are tender but still firm to the bite, 9 to 10 minutes. (If you are using fresh linguine, cook the carrots for four minutes before adding the pasta). 

In a large skillet, heat 1 tablespoon of oil over moderate heat. Pour beaten eggs into the pan and fry until the underside is set; turn the eggs over and cook the other side. Transfer the eggs to a plate cut them into ½ inch strips; set aside. Your Thai pork recipe is complete

In the same skillet, heat the remaining oil over high heat. Add the pork and stirfry until it is slightly browned, 3 to 4 minutes. Add beans sprouts and cook until they are slightly wilted, about one more minute. 

Drain a linguine and carrots, transfer them to a serving bowl. Add the pork mixture, the egg strips and cilantro. Toss gently and serve your Thai pork recipe.

Happy Eating !


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