This recipe is a game-changer because it combines the perfect umami mix with oyster and fish sauce, giving the pork an insanely delicious, juicy flavor that totally elevates my weeknight dinners. Plus, the hint of white pepper and coriander makes me feel like a culinary rockstar, crafting a dish that’s as Instagram-worthy as it is mouth-watering!
Pork Pad Kratiem
is a dish I hold dear for both its uncomplicated nature and its taste. I hold dear how 500g of thinly sliced pork quickly absorbs the aromatics of 4 tablespoons of finely chopped garlic as it sizzles in 2 tablespoons of vegetable oil.
This dish is both savory and satisfying, thanks to a balanced blend of oyster sauce, soy sauce, fish sauce, and ground white pepper, with an optional garnish of coriander leaves and red chili for added flavor and vibrancy.
Ingredients
Pork:
Meat that is high in protein and tender when thinly sliced is rich and savory.
Garlic:
Contributes to scent and smell, and it may also help with heart health and immunity.
Oyster Sauce:
Umami flavor—savory with a hint of sweetness—has a fat and a thickness; it has a shine and a gloss, a beauty that draws the eye to it.
Soy Sauce:
Depth of saltiness, flavor of fermentation, richness of umami.
Fish Sauce:
Contributes saltiness and umami, with complex flavor and aroma.
Sugar:
Balances salty and savory flavors, adds a touch of sweet.
Ground White Pepper:
Gentle warmth, delicate taste, heightened dish overall heat.
Coriander Leaves:
Citrus aroma, fresh and crisp, optional garnish; enhances flavor.
Ingredient Quantities
- 500g pork, thinly sliced
- 2 tablespoons vegetable oil
- 4 tablespoons garlic, finely chopped
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 2 tablespoons water
- 1 tablespoon chopped coriander leaves (optional for garnish)
- 1 tablespoon sliced red chili (optional for garnish)
Instructions
1. In a large pan or wok, over medium heat, warm the vegetable oil.
2. The pan should have the minced garlic added to it and be stir-fried until it is a golden brown and gives off an aromatic smell.
3. Raise the heat to high and add the pork, which has been cut into very thin slices, stirring promptly and evenly to ensure that it cooks thoroughly and nicely.
4. Add the oyster sauce, soy sauce, fish sauce, and sugar after the color of the pork has turned from pink to white.
5. Combine all ingredients to ensure an even coating of sauce on the pork.
6. Add the ground white pepper to the pork and mix thoroughly.
7. Two tablespoons of water should be added to the pan to deglaze and form a slightly saucy texture.
8. Cook for an additional 1–2 minutes, making certain that the pork reaches doneness and is very tender.
9. Take the pork from the pan after removing the pan from heat and place it on a plate for serving.
10. If desired, top with chopped coriander leaves and sliced red chili, and serve hot with steamed rice.
Equipment Needed
1. Large pan or wok
2. Measuring spoons
3. Knife
4. Cutting board
5. Stirring utensil (e.g., spatula or wooden spoon)
6. Plate for serving
FAQ
- What type of pork should I use?For this recipe, you may utilize any tender cut of pork, such as pork shoulder or pork loin.
- Can I substitute the oyster sauce?If you lack oyster sauce, you can use hoisin sauce as a substitute but be aware that doing so will impart a different flavor.
- Is there a vegetarian version of this dish?Indeed, it is possible to substitute the pork for firm tofu and to use vegetarian oyster and soy sauces.
- How do I prevent the garlic from burning?Over medium heat, cook the garlic and add it to the oil to infuse flavors without burning.
- Can I make it spicier?Certainly! You can introduce additional sliced red chilies or even some chili paste during the cooking process.
- Can I prepare this dish in advance?You can prepare all the components in advance, but you must cook it just before serving for the freshest flavor.
- What should I serve Pork Pad Kratiem with?The savory flavors pair well with jasmine rice, which is traditionally served alongside.
Substitutions and Variations
Substitute chicken or tofu for the pork if you want a different protein.
You could use sesame oil in place of vegetable oil for a nuttier flavor.
Hoisin sauce can be used in place of oyster sauce for a somewhat sweeter flavor profile.
You can substitute tamari or coconut aminos for soy sauce if you don’t have any on hand.
If you want more heat, substitute ground black pepper or chili flakes for the ground white pepper.
Pro Tips
1. Marinate the Pork for Extra Flavor: Before cooking, marinate the pork slices for at least 15-30 minutes with a little soy sauce and garlic. This will enhance the flavor and tenderize the meat.
2. Use High Heat for Searing: Ensure the pan or wok is very hot before adding the pork. High heat will help sear the meat quickly, locking in juices and creating a nice texture.
3. Control the Garlic Browning: When stir-frying garlic, be careful not to burn it. Remove it from the heat just when it turns golden brown, as it can become bitter if overcooked.
4. Balance the Flavors: Taste the sauce before finishing. If it needs more savory depth, add a little more oyster sauce or soy sauce. For sweetness, you can add a pinch more sugar.
5. Customize the Spice: If you like it spicy, consider adding more fresh red chili slices or even a dash of chili oil to the garnish for an additional kick.
Pork Pad Kratiem Recipe
My favorite Pork Pad Kratiem Recipe
Equipment Needed:
1. Large pan or wok
2. Measuring spoons
3. Knife
4. Cutting board
5. Stirring utensil (e.g., spatula or wooden spoon)
6. Plate for serving
Ingredients:
- 500g pork, thinly sliced
- 2 tablespoons vegetable oil
- 4 tablespoons garlic, finely chopped
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 2 tablespoons water
- 1 tablespoon chopped coriander leaves (optional for garnish)
- 1 tablespoon sliced red chili (optional for garnish)
Instructions:
1. In a large pan or wok, over medium heat, warm the vegetable oil.
2. The pan should have the minced garlic added to it and be stir-fried until it is a golden brown and gives off an aromatic smell.
3. Raise the heat to high and add the pork, which has been cut into very thin slices, stirring promptly and evenly to ensure that it cooks thoroughly and nicely.
4. Add the oyster sauce, soy sauce, fish sauce, and sugar after the color of the pork has turned from pink to white.
5. Combine all ingredients to ensure an even coating of sauce on the pork.
6. Add the ground white pepper to the pork and mix thoroughly.
7. Two tablespoons of water should be added to the pan to deglaze and form a slightly saucy texture.
8. Cook for an additional 1–2 minutes, making certain that the pork reaches doneness and is very tender.
9. Take the pork from the pan after removing the pan from heat and place it on a plate for serving.
10. If desired, top with chopped coriander leaves and sliced red chili, and serve hot with steamed rice.
