Pork With Ginger, Garlic And Chilli Recipe

Name: Pork With Ginger, Garlic And Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg pork (neck steaks 1cm thick cut into 3cmx3cm pieces); 2 tablespoons soy sauce; 100 ml extra virgin olive oil; 80 g white onions (sliced thin half-moon); 3 garlic cloves (finely chopped); 3 cm piece ginger (cleaned and grated); 2 tablespoons green chili peppers (finely chopped); 2 tablespoons fresh lemongrass (finely chopped tender white part only); 1 teaspoon ground cinnamon; 500 ml chicken stock (or beef 2 cups); basil (Vietnamese leaves torn or chopped for garnish)

Servings: persons

1 kg pork (neck steaks 1cm thick cut into 3cmx3cm pieces)
2 tablespoons soy sauce
100 ml extra virgin olive oil
80 g white onions (sliced thin half-moon)
3 garlic cloves (finely chopped)
3 cm piece ginger (cleaned and grated)
2 tablespoons green chili peppers (finely chopped)
2 tablespoons fresh lemongrass (finely chopped tender white part only)
1 teaspoon ground cinnamon
500 ml chicken stock (or beef 2 cups)
basil (Vietnamese leaves torn or chopped for garnish)

1
Marinade the pork in soy sauce and set aside.
2
Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside.
3
Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done.
4
In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes.
5
DON'T allow to dry out - add a little water if you have to.
6
Just before serving, add Vietnamese basil leaves for a fresh tang.

1224

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg pork (neck steaks 1cm thick cut into 3cmx3cm pieces), 2 tablespoons soy sauce, 100 ml extra virgin olive oil, 80 g white onions (sliced thin half-moon), and more.

Yes, Pork With Ginger, Garlic And Chilli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork With Ginger, Garlic And Chilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions