Thai Pork Tacos Recipe

Name: Thai Pork Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork Filling; 2 tablespoons olive oil; 3 garlic cloves, minced; 4 red Thai red chili peppers, minced; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 lb ground pork; 1 tablespoon minced gingerroot; 1 teaspoon red chili pepper flakes; 2 teaspoons sugar; 2 tablespoons soy sauce; 1/4 cup lime fresh lime juice; 1 tablespoon fish sauce; 1 bunch Thai basil, roughly chopped; Tamarind Tempura Onions; 2 large yellow onions, cut into 1/4-inch rings; 3 cups vegetable oil; 1 1/4 cups flour; 1/2 cup cornstarch; 1 teaspoon salt; 1 tablespoon baking powder; 1 cup ice water; 1/2 cup tamarind paste; Thai Curry Peanut Slaw; 1 tablespoon vegetable oil; 3 garlic cloves, minced; 2 tablespoons red curry paste; 1 1/4 cups creamy peanut butter; 1/2 cup hoisin sauce

Try this homemade Thai Pork Tacos recipe the whole family will love. Made with Filling, olive oil, garlic and red Thai red chili peppers. Easy step-by-s…

This Thai Pork Tacos relies on simple, everyday ingredients such as pork filling, olive oil, garlic cloves, minced and large yellow onion, diced. It comes together quickly and makes 4 servings, at about 3177 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

Pork Filling
2 tablespoons olive oil
3 garlic cloves, minced
4 red Thai red chili peppers, minced
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 lb ground pork
1 tablespoon minced gingerroot
1 teaspoon red chili pepper flakes
2 teaspoons sugar
2 tablespoons soy sauce
1/4 cup lime fresh lime juice
1 tablespoon fish sauce
1 bunch Thai basil, roughly chopped
Tamarind Tempura Onions
2 large yellow onions, cut into 1/4-inch rings
3 cups vegetable oil
1 1/4 cups flour
1/2 cup cornstarch
1 teaspoon salt
1 tablespoon baking powder
1 cup ice water
1/2 cup tamarind paste
Thai Curry Peanut Slaw
1 tablespoon vegetable oil
3 garlic cloves, minced
2 tablespoons red curry paste
1 1/4 cups creamy peanut butter
1/2 cup hoisin sauce
1/2 cup brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon fish sauce
2 cups coconut milk
1 cup shredded napa cabbage
1/2 cup shredded red cabbage
1/2 cup chopped green onion
1 tablespoon minced ginger
Taco
1 tablespoon butter
6 small naan bread

1
PORK FILLING:
2
Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Saute pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine.
3
TAMARIND TEMPURA ONIONS:
4
Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees.
5
Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels.
6
THAI CURRY PEANUT SLAW:
7
Heat oil in a large saucepan. Add garlic and saute until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens.
8
In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving.
9
FOR TACO ASSEMBLY:
10
Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.

3177

kcal

Calories

260

Fat

168

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 42 ingredients. The key ingredients include: Pork Filling, 2 tablespoons olive oil, 3 garlic cloves, minced, 4 red Thai red chili peppers, minced, and more.

Yes, Thai Pork Tacos falls under the Seafood 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.

Quick Info

Servings
4 servings
Calories
3177 kcal
Category
Seafood

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