Stir-Fried Spicy Wild Pork

The addition of Thai chilis lends a bit of kick to this delicious pork stir fry

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
4-6
serves
Medium
difficulty

A good stir fry is hard to beat. I like to do them in my Lodge cast iron wok over a gas burner out on the patio so that I can get traditional wok temperatures without smoking up my kitchen.

A proper stir fry requires a super hot wok and doing it outside prevents a smoky kitchen.

For this recipe, we used loin from an east Texas wild pig sliced into thin strips. You can also use belly or shoulder. We stir fried the pork with baby bok choy cabbage, snow peas, and green onions. For a bit of heat, we added a few Thai chili peppers. If you don’t like that much spice, leave them out or substitute a few chili flakes.

This simple wild pork stir fry packs a spicy kick thanks to Thai chili peppers.

The recipe includes a few specialty ingredients like garlic black bean paste, tamarind paste, and chili crisps. You can find these in most large supermarkets or Asian grocery stores. If you don’t have those, just order them online. You will find them handy for all sorts of recipes.

Once you have these seasonings, try them in other recipes as well.

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Ingredients

 

2 pounds wild pork cut into thin strips

2 cups snow peas

2 cups baby bok choy cabbage

3-5 green onions, diced (plus 1 more cut into strips for garnish)

1-3 Thai chili peppers, chopped

½ cup Hoisin sauce

¼ cup soy sauce

2 tablespoons honey

1 tablespoon freshly grated ginger

1 tablespoon tamarind paste

1 tablespoon garlic black bean paste

1 tablespoon chili crisps

9 ounces Ramen style noodles, cooked

Cooking Instructions

Gather vegetable ingredients, sauces, and seasonings. A good stir fry moves fast and you won't have time to search for and measure ingredients.

Use your favorite stir fry vegetables and aromatics.

Slice the pork into thin strips, against the grain for tenderness.

Slice the pork into thin strips.

Heat three tablespoons of vegetable or peanut oil in a wok over high heat. Add the pork, in batches, stir frying until cooked through. Move pork to a warm plate.

Stir fry the meat in batches so that you don't overcrowd the wok.

Add additional oil, if needed. Stir fry the vegetables until cooked through — but still crisp. 

Add the sauces and seasonings to the vegetables and return the meat to the wok.

Return the pork to the wok and add the remaining ingredients except noodles. Stir to combine and thicken the sauce. Add the cooked noodles and toss to blend. Top with fine strips of green onion.

Add the cooked noodles to the wok and stir to combine and coat with sauce.

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