Moo Pad Kratiem Prik Thai Sapparod (Stir-fried Pork with Garlic, Pepper and Pineapple)

    15 mins

    This stir fry typically is made with only pork and seasonings, but here I added some pineapple that wanted to be eaten up. It gives this quick lunch or dinner dish a refreshing sweet-sour dimension. My kids love it too!


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 1 tablespoon vegetable oil or lard
    • 3-4 garlic cloves, minced
    • 250 g pork, thinly sliced
    • 1/2 teaspoon ground black pepper
    • 2/3 -1 tablespoon fish sauce
    • 1 teaspoon sugar, or more to taste
    • 1/4 pineapple, cut into short pieces

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a wok or large frying pan heat the fat over medium high heat. Add the garlic and fry until fragrant, about one minute.
    2. Add the pork. Fry until no longer pink.
    3. Add the fish sauce and sugar. Stir to coat the pork evenly. Fry to evaporate the fish sauce liquid a little.
    4. Add the pineapple. Stir fry to coat the pineapple with the sauce and heat it up.
    5. Serve as part of a family dinner with lots of rice.

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