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Thai Kitchen Recipes

Hot & Sour Pork Salad

Pork and eggplant combine in a warm salad that’s slightly sweet and just spicy enough. Serve with refreshing slices of young papaya, if desired.

  • Cook Time:25 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


1 tablespoon (15 mL) Chinese oyster flavored sauce

1 tablespoon (15 mL)  Thai Kitchen® Premium Fish Sauce

1 tablespoon (15 mL) soy sauce

2 cloves garlic, minced

8 ounces (227 g) boneless pork loin, coarsely chopped

1 pound (500 g) Japanese eggplants (4 small), sliced diagonally into 1/4-inch (.5 cm) thick slices

1 red bell pepper, seeded and cubed

2 shallots, thinly sliced

2 stalks fresh lemongrass, thinly sliced (optional)

3 kaffir lime leaves, minced (optional)

2 small red or green chiles, seeded and finely chopped

2 tablespoons (30 mL) chicken broth

2 tablespoons (30 mL) lemon juice

1 tablespoon (15 mL) Thai Kitchen® Sweet Red Chili Sauce

1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce

1 tablespoon (15 mL) sugar

Lettuce leaves


MIX first 4 ingredients in small bowl. Place pork in medium bowl. Add marinade; toss to coat well. Refrigerate 1 hour.

MEANWHILE, preheat broiler. Arrange eggplant on lightly oiled baking sheet. Broil 4- to 6-inches from heat about 15 minutes or until golden brown, turning slices once. Cool eggplant slightly, then coarsely chop.

PLACE pork and marinade, bell pepper, shallots and lemon grass in large skillet on medium-high heat. Stir fry 3 to 4 minutes or until pork is cooked through. Add eggplant, kaffir lime leaves, chiles, broth, lemon juice, chili sauce, fish sauce and sugar; stir fry until heated through. Serve on lettuce leaves.

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