Garlic Pepper Pork
20 mins (prep 10, cooking 10)
12 ingredients
4 servings
A recipe I have been developing that borrows heavily from Thai Style Pork in Black Pepper [moo Pat Prik Thai Dam], and is also influenced by a dish of the same name at the SALA Thai restaurant in OKC. It is surprisingly spicy, but not so much compared with some Thai foods. Do not omit or substitute any ingredients. The heat may be regulated by the amount of dried red and black pepper added, and can be adjusted at the very end of cooking, if need be. The fish sauce is very salty, so no additional salt is called for.

Categories:  technique , served-hot , stir-fry , quick , thai , equipment , low-carb , low-in... , time-to-make , asian , very-low-carbs , <-30-mins , presentation , main-dish , pork , meat , inexpensive , stove-top ,
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Serving Size (33.45 g)
Servings 4
Amount per Serving
Calories 68.88 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 45.53%
Saturated Fat 0.55g 11.0%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 497.42mg 82.9%
Total Carbohydrate 0.34g 0.45%
Dietary Fiber 0.03 g 0.47%
Sugars 0.2 g %
Protein 0.58g 4.61%
Vitamin A 0.44IU% Vitamin C 0.02mg%
Calcium 2.77mg% Iron 0.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lean pork, large garlic cloves, medium onion, dried red chili, fresh ginger, fresh ground black pepper, oyster sauce