Thai Style Pork in Black Pepper Moo Pat Prik Thai Dam
Take your taste buds on a journey to Thailand with this bold and flavorful Thai Style Pork in Black Pepper, or Moo Pat Prik Thai Dam. This quick and easy stir-fry combines tender slices of pork tenderloin with the fiery kick of freshly ground black pepper, aromatic garlic, sweet onions, and crunchy green bell peppers. A savory sauce made with oyster sauce, soy sauce, fish sauce, and a hint of sugar ties everything together in a harmonious balance of sweet, salty, and umami flavors. Ready in just 30 minutes, this authentic Thai dish is perfect for busy weeknights or an effortless exotic dinner. Serve over fragrant jasmine rice and finish with a sprinkle of fresh cilantro for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 tablespoon Black peppercorns
- 5 cloves Garlic cloves
- 1 medium White onion
- 1 large Green bell pepper
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 3 tablespoons Water
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Slice the pork tenderloin into thin strips about 1/4-inch thick and set aside.
Using a mortar and pestle or spice grinder, grind the black peppercorns into a coarse powder.
Peel and finely chop the garlic cloves.
Slice the white onion into thin wedges and the green bell pepper into strips.
In a small bowl, mix the oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and water to create the sauce. Stir well and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped garlic and ground black pepper to the hot oil. Stir-fry for 30 seconds until fragrant.
Add the sliced pork to the skillet and stir-fry for 3-4 minutes until the pork is browned and cooked through.
Add the white onion and green bell pepper. Stir-fry for another 2-3 minutes until the vegetables are slightly softened but still crisp.
Pour the prepared sauce over the pork and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce has slightly thickened.
Remove the skillet from the heat and garnish with chopped cilantro, if desired.
Serve the Thai Style Pork in Black Pepper over steamed jasmine rice.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.8 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 231 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3303 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
