Spicy Pork Stir-Fry with Malaysian Flavors

Ingredients

In this Malaysian Chinese adaptation, the original Korean hotnon babui is transformed by incorporating Malaysian flavors and ingredients. The traditional Korean dish is typically marinated in a soy-based sauce and stir-fried with vegetables. However, in this version, the marinade is enhanced with Malaysian spices like lemongrass, galangal, and turmeric, and the addition of coconut milk and chili paste gives it a distinct Malaysian flair. We alse have the original recipe for Hotnon babui, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 200g (7 oz) green beans, trimmed and halved 200g (7 oz) green beans, trimmed and halved
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, bruised and sliced 1 stalk lemongrass, bruised and sliced
• 2 cm (0.8 inch) galangal, grated 2 cm (0.8 inch) galangal, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 32g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the pork slices with minced garlic, lemongrass, galangal, turmeric powder, soy sauce, fish sauce, and brown sugar. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through. Remove the pork from the wok and set aside.
3. 3.
   In the same wok, add the sliced onion, bell peppers, and green beans. Stir-fry for a few minutes until the vegetables are slightly tender.
4. 4.
   Return the cooked pork to the wok and add coconut milk, chili paste, and salt. Stir well to combine all the ingredients.
5. 5.
   Cook for another 2-3 minutes until the sauce thickens slightly and coats the pork and vegetables.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalk by lightly pounding it with the back of a knife before slicing.
• Galangal — If you can't find fresh galangal, you can substitute it with galangal paste or ginger.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a vegetarian version, replace the pork with tofu or tempeh.
• Customize the vegetables according to your preference. You can add carrots, mushrooms, or baby corn for extra variety.
• Serve with a side of sambal belacan (spicy shrimp paste) for an authentic Malaysian experience.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Pork Stir-Fry with steamed jasmine rice or noodles for a complete and satisfying meal. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the colorful stir-fried pork and vegetables on a serving platter. Drizzle some extra coconut milk on top and sprinkle with chopped cilantro for an appealing presentation.