Affiliate Disclosure
Please note that some of the links on this website are affiliate links, which means that if you click on the link and make a purchase, we may earn a small commission (at no additional cost to you).
We want to assure you that we only recommend products or services that we genuinely believe provide value and benefit to you. Any recommendations or reviews we provide are based on our research and personal experience.
The support we receive from affiliate links helps us to create quality content and maintain this website.
Thank you for your support!
Ingredients:
- 300g (10.5 oz) streaky pork, cut into bite-sized pieces
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2-3 cloves garlic, minced
- 1-2 bird’s eye chilies, finely chopped (optional)
- 2 tablespoons vegetable oil
- Fresh coriander leaves (for garnish)
- Steamed jasmine rice (for serving)
Instructions:
- Marinate Pork:
- In a bowl, combine the streaky pork pieces with 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Mix well and let it marinate for at least 15 minutes.
- Prepare Aromatics:
- Mince the garlic and finely chop the bird’s eye chilies (if using).
- Heat Oil:
- Heat 2 tablespoons of vegetable oil in a wok or a large frying pan over medium-high heat.
- Cook Aromatics:
- Add the minced garlic and chopped chilies to the pan. Stir-fry for about 30 seconds until fragrant.
- Fry Pork:
- Add the marinated pork to the pan. Stir-fry until the pork is cooked through and has a crispy, golden-brown exterior (about 5-7 minutes).
- Serve:
- Serve the fried streaky pork hot, garnished with fresh coriander leaves.
- Accompany with steamed jasmine rice.
Tips:
- Adjust the amount of chilies based on your spice preference.
- Ensure the pork pieces are evenly cut for uniform cooking.
- For extra crispiness, you can fry the pork in batches to avoid overcrowding the pan.
