This Thai pork mince is bursting with flavour. It is quick and easy, ideal for a weeknight or lazy dinner. With juicy pork mince, peanuts, and spiced red curry… it’s a vibrant way to zhuzh up your meal.
The Thai pork mince is all made in one pot, and isn’t going to take up too much time in your evening. I often switch up what I use it as a topping for, but in this recipe I use Korean vermicelli which is amazing.
Key Ingredients
- Aromatics: onion and garlic provide a nice savoury note. The onions are sautéed with the mince, and add a texture that compliments the dish well.
- Pork mince: is the heart of this meal. Infused with the supporting flavours, the pork mince is tender and juicy. Pork mince tends to be on the fattier side making it the perfect succulent choice of meat. Plus, pork mince is also quite mild in flavour, it allows room for the other ingredients to shine.
- Brown sugar: balances out the savoury flavours from the red curry paste, and the sauces. It adds a light caramelised undertone, whilst not a key flavour it is definitely an important ingredient.
- Coconut milk: to calm the spice of the red curry paste. I used coconut milk over coconut cream because I wanted to make sure it supported the key flavours, not overpower them.
- Peanuts: takes this Thai pork mince to the next level. When the peanuts are cooked into the mince they slightly soften and tenderise, whilst adding a beautiful nuttiness. By adding chopped peanuts they compliment the texture of the pork mince well, giving it a slightly heartier feel.
- Red curry paste: a key element to the flavour of the Thai pork mince! Delicious and aromatic, it gives the Thai pork mince its flavour punch! I have added enough so that it is a key flavour, but not super spicy. You can add more if you’re looking for a spicy kick.
- Soy sauce brings the dominant savoury flavour. It’s salty and contributes to this dish with its umami punch. Soy sauce and oyster sauce are a great combination for simple dishes like this crispy beef mince.
- Oyster sauce: along with the brown sugar, it adds a slight sweetness to the mince. Balancing and complementing both the milky and spicy ingredients in the dish.
- Brown Sugar is perfect for balancing out the saltiness of the soy sauce, and compliments the oyster sauce. Using brown sugar helps build depth to the Thai pork mince, and pulls all the flavours together.
- Fish sauce: is an ingredient you do not want to go too heavy handed with, due to its strong flavour. Its addition to the pork mince helps to give a subtle umami boost.
- Noodles: a perfect pairing for the Thai pork mince. Our go-to at the moment are soba noodles, but you could also opt for vermicelli, rice noodles, Korean vermicelli… there are plenty to choose from! Noodles are a great base that enhances the flavours from the pork mince and allows it to shine.
How to make this Thai pork mince
Brown the pork mince.
Bring a large pan or pot to a medium heat. Pour some olive oil in. Then add the pork mince. Break the mince up and cook it until it browns. Use a spoon to drain and remove any fat that renders out of the pork mince.
Sauté the aromatics.
Peel the onion, chop it in half, then finely dice it. Take the outer layers off the garlic cloves. Either finely dice or crush the garlic into the pork mince. Then also add the onion. Cook with the pork mince until the onion starts turning translucent and garlic is fragrant.
Peanuts and sugar.
To the pan/pot pour in the chopped peanuts. Then sprinkle in the brown sugar. Mix until the brown sugar has fully dissolved.
Key Thai pork mince flavours.
To the mince add the red curry, oyster sauce, soy sauce, and fish sauce. Then pour in the coconut milk. Give all the ingredients a thorough stir until everything is combined.
Simmer.
Cover the Thai pork mince by putting a lid on the pot. Turn the temperature down to low. Leave to simmer for 15-20 minutes, check about half way through to ensure it is not sticking to the bottom.
Cook the noodles.
Whilst the Thai pork mince is simmering, bring a separate pot of water to a rolling boil. Add the noodles and cook per package instructions – typically 4-5 minutes.
Serve the Thai pork mince.
Drain the soba noodles. Top with the pork mince, then serve while hot!
What else could I serve the Thai pork mince with?
Despite what you may think, this dish is super versatile. This recipe pairs well with lettuce cups, if you were wanting to add a freshness. Rice is also a great option. Ooh and prawn crackers! I love the texture the soba noodles bring, but ultimately the Thai pork mince is the star here and you can serve it with whatever you’d like.
Storage
This isn’t a dish I would recommend freezing. However, any leftovers will last great in the fridge for up to 3 days, if kept in an airtight container. Make sure you let the Thai pork mince cool to room temperature before placing it in the fridge.
*Side note
If you’re wanting more sauce with the soba noodles (we like this from time to time), just add a little more coconut milk and red curry paste.
More Asian fusion recipes:
Alrighty, now you have everything you need to make this delicious Thai pork mince. So come, grab your ingredients and let’s get to cooking! You don’t want to miss out on this easy and scrumptious meal.
Thai Pork Mince
Ingredients
- 1 bunch spring onion
- 1 brown onion (diced)
- 3 garlic cloves (crushed)
- 750 grams pork mince
- ½ cup brown sugar
- 350 mL coconut milk
- 100 grams peanuts (chopped)
- 3 tbsp red curry paste
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 bunch soba noodles
Instructions
- In a large pan or pot with olive oil at medium heat, add the pork mince. Break the mince up and cook it until it browns. Use a spoon to drain and remove any fat that renders out of the pork mince.
- Add the crushed garlic to the mince, cook until they start turning fragrant.
- Pour the chopped peanuts and brown sugar into the pot. Mix until the brown sugar has dissolved.
- To the mince add the red curry, oyster sauce, soy sauce, brown sugar and sesame oil. Then pour in the coconut milk. Give the mince a stir until everything is combined.
- Add the spring onions. Put a lid on the pot, turn the temperature down to low. Simmer for about 10 minutes.
- Whilst the Thai pork mince is simmering, bring a separate pot of water to a rolling boil. Add the soba noodles and cook per package instructions – typically 4-5 minutes.
- Drain the noodles, place them in a bowl and top with the pork mince.
