🇹🇭 Thailand · Food
Stir-fried Pork with Garlic and Pepper
By eatmundo · August 3, 2026
🇹🇭 THAI-generated imageThis beloved Thai staple is a savory, garlicky delight. The pork is seared to perfection and tossed in a fragrant paste of coriander root and white pepper, creating an addictive aromatic profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely pound the coriander roots, garlic, and white pepper together in a mortar and pestle until a smooth, fragrant paste forms.
- 2
Cut the pork belly into thin, bite-sized slices to ensure quick and even cooking.
- 3
Heat the vegetable oil in a large wok over medium-high heat until it begins to shimmer.
- 4
Add the aromatic paste to the hot oil and stir-fry for 30 seconds until the aroma fills the kitchen — be careful not to burn it.
- 5
Add the pork belly slices to the wok, spreading them out, and sear until they are golden brown on both sides.
- 6
Stir in the soy sauce, oyster sauce, and sugar, tossing vigorously to coat every piece of meat with the savory glaze.
- 7
Continue cooking for another 2 minutes until the sauce caramelizes slightly and clings to the pork.
- 8
Serve hot, garnished with fresh cilantro and cucumber slices, usually accompanied by a fried egg.
Frequently Asked Questions
What is Stir-fried Pork with Garlic and Pepper?+
Stir-fried Pork with Garlic and Pepper is a Thai dish consisting of pork belly sautéed with garlic, white pepper, and coriander root. Seasoned with soy and oyster sauces, it is typically served as a main course with steamed jasmine rice.
Can I use pork loin instead of pork belly?+
Yes, pork loin is a leaner option, but remember to slice it very thinly as it lacks the fat of belly pork.
Is there a substitute for coriander root?+
You can use the stems of fresh cilantro, though the root has a more concentrated flavor.
Why white pepper instead of black?+
White pepper provides a cleaner, sharper heat that is iconic to this specific Thai flavor profile.
What is the best way to avoid burning the garlic?+
Always keep the heat at medium and stir constantly; if it starts to turn dark brown too fast, add a splash of water.
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