Thailand / Main dishes

Garlic pepper pork

Name: Garlic pepper pork
Prep time: 15 min
Cook time: 15 min
Yield: 2 portions
Cuisine: Thailand
Ingredients: 300 g pork loin, thinly sliced; 5 garlic cloves, chopped; 1 tsp ground black pepper; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1.5 tbsp oil; 350 g cooked rice

Garlic pepper pork in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook15 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix pork with soy sauce, oyster sauce, sugar and pepper.
Warm oil and gently fry garlic until pale golden; remove half for topping.
Raise heat, add pork in a single layer and stir-fry until cooked; whole-cut pork must reach 63°C followed by a 3-minute rest.
Serve over hot rice with the reserved garlic.

A little kitchen note

Untested editorial adaptation. Avoid crowding the pan; cook in batches if necessary.

Allergen notes

Soy, shellfish; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 713 kcal
Protein: 36.1 g
Carbs: 55.8 g
Fat: 36.6 g
Fibre: 1.2 g
Total sugar: 2.8 g
Sodium: 778 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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