Thai Pork Mince Stir Fry With Native Lime – Bright, Zesty, and Fast
This is a weeknight stir fry with weekend-level flavor. Pork mince gets browned until slightly crisp, then tossed with garlic, chilies, and a punchy sauce. Native lime adds a sharp, floral citrus note that wakes everything up.
The whole dish cooks in under 20 minutes and tastes like a warm evening in Bangkok. Serve it with rice or crunchy lettuce cups, and you’re set.
Thai Pork Mince Stir Fry With Native Lime - Bright, Zesty, and Fast
Ingredients
Method
- Make the sauce: In a small bowl, combine oyster sauce, light soy, fish sauce, sugar, and water.Stir until the sugar dissolves.
- Prep the aromatics: Chop garlic and chilies. Slice onion, capsicum, and spring onions. Trim and chop green beans.Zest the native lime and have the juice ready.
- Heat the pan: Set a wok or large skillet over high heat. Add the oil and heat until shimmering.
- Brown the pork: Add the pork mince and spread it out. Let it sit undisturbed for 1–2 minutes to brown, then break it up.Cook 4–5 minutes until no longer pink and slightly crisp at the edges.
- Add aromatics: Push the pork to one side. Add garlic and chilies to the open space. Stir for 20–30 seconds until fragrant, then mix through the pork.
- Stir fry the veg: Add onion, green beans, capsicum, and carrot.Stir fry 2–3 minutes, keeping some crunch.
- Sauce it up: Pour in the sauce and toss to coat. Cook 1–2 minutes until glossy and slightly reduced.
- Add the lime and herbs: Turn off the heat. Add native lime zest and juice, spring onions, and basil.Toss gently. Taste and adjust with more fish sauce for salt, sugar for balance, or lime for extra zing.
- Serve: Spoon over hot jasmine rice or into lettuce leaves. Garnish with cucumber, peanuts, and extra lime if you like.
Why This Recipe Works
Stir frying minced pork lets it brown quickly, giving you lots of flavor without long cooking. The sauce balances salty, sweet, sour, and spicy—the backbone of Thai cooking.
Native lime (also known as desert lime or finger lime) brings a distinct citrus pop that cuts through the richness of the pork. A quick blast of high heat keeps the vegetables crisp and the aromatics fragrant. It’s simple technique plus great ingredients, and the results speak for themselves.
Ingredients
- 500 g (1.1 lb) pork mince
- 2 tablespoons neutral oil (rice bran, canola, or peanut)
- 4 cloves garlic, finely chopped
- 2–3 red bird’s eye chilies, finely sliced (adjust to taste)
- 1 small brown onion, sliced
- 1 red capsicum (bell pepper), sliced
- 1 small carrot, julienned (optional)
- 1 cup green beans, cut into 2 cm pieces
- 1 small bunch Thai basil or sweet basil
- 2 spring onions, sliced
- Zest of 1 native lime (desert lime or finger lime pearls), plus 1–2 tablespoons juice
- Steamed jasmine rice or lettuce leaves, to serve
Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1–2 teaspoons palm sugar or brown sugar
- 1 tablespoon water
Optional garnishes:
- Cucumber slices
- Extra native lime wedges
- Crushed roasted peanuts
How to Make It
- Make the sauce: In a small bowl, combine oyster sauce, light soy, fish sauce, sugar, and water.
Stir until the sugar dissolves.
- Prep the aromatics: Chop garlic and chilies. Slice onion, capsicum, and spring onions. Trim and chop green beans.
Zest the native lime and have the juice ready.
- Heat the pan: Set a wok or large skillet over high heat. Add the oil and heat until shimmering.
- Brown the pork: Add the pork mince and spread it out. Let it sit undisturbed for 1–2 minutes to brown, then break it up.
Cook 4–5 minutes until no longer pink and slightly crisp at the edges.
- Add aromatics: Push the pork to one side. Add garlic and chilies to the open space. Stir for 20–30 seconds until fragrant, then mix through the pork.
- Stir fry the veg: Add onion, green beans, capsicum, and carrot.
Stir fry 2–3 minutes, keeping some crunch.
- Sauce it up: Pour in the sauce and toss to coat. Cook 1–2 minutes until glossy and slightly reduced.
- Add the lime and herbs: Turn off the heat. Add native lime zest and juice, spring onions, and basil.
Toss gently. Taste and adjust with more fish sauce for salt, sugar for balance, or lime for extra zing.
- Serve: Spoon over hot jasmine rice or into lettuce leaves. Garnish with cucumber, peanuts, and extra lime if you like.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Freeze the cooked pork mixture (without basil and lime) for up to 2 months.
Add fresh basil and lime after reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen. Add fresh lime and a few basil leaves before serving to brighten it back up.
Health Benefits
- Lean protein: Pork mince provides protein for muscle repair and steady energy.
- Vitamins and fiber: Beans, capsicum, carrot, and onion bring vitamin C, vitamin A, and fiber for gut health.
- Citrus boost: Native lime offers antioxidants and a tang that helps you use less salt overall.
- Balanced plate: Serve with rice for carbs and add cucumber or lettuce for hydration and crunch.
What Not to Do
- Don’t overcrowd the pan. Too much meat at once will steam instead of brown. Cook in batches if needed.
- Don’t add the lime too early. Heat dulls the brightness.
Add zest and juice at the end.
- Don’t skip the sugar. A touch of sweetness balances the salt and heat. It won’t make the dish sweet.
- Don’t overcook the vegetables. You want crisp-tender, not limp.
- Don’t use extra-virgin olive oil. It smokes too easily. Use a neutral, high-heat oil.
Recipe Variations
- Make it chicken or turkey: Swap in minced chicken or turkey.
Add an extra teaspoon of oil to prevent dryness.
- Vegetarian version: Use firm tofu, crumbled, or plant-based mince. Swap fish sauce for soy sauce and add a splash of mushroom seasoning.
- Pad krapow style: Add more chilies and use holy basil if you can find it. Top with a crispy fried egg.
- Ginger-lime twist: Add 1 tablespoon of finely grated ginger with the garlic for a warming note.
- Extra green: Toss in baby spinach or pak choi in the last minute of cooking.
- Native lime pearls: If using finger limes, sprinkle the pearls over the finished dish for bursts of citrus.
FAQ
What if I can’t find native lime?
Use regular lime zest and juice.
For extra aroma, add a few torn kaffir lime leaves while stir frying, then remove before serving.
How spicy is this dish?
It’s medium-hot with two to three bird’s eye chilies. Reduce to one chili or use a milder chili if you prefer. You can also deseed the chilies to lower the heat.
Can I make it gluten-free?
Yes.
Use gluten-free soy sauce or tamari and check your oyster sauce is gluten-free. Serve with rice or gluten-free noodles.
Is fish sauce necessary?
Fish sauce adds deep umami and classic Thai character. If you need a substitute, use extra soy sauce and a splash of rice vinegar plus a pinch of sugar.
What’s the best pan to use?
A carbon steel wok is ideal for high heat and quick searing.
A large, heavy skillet works too—just make sure it’s hot before the pork goes in.
How do I keep the pork from clumping?
Spread it out in the hot pan and resist stirring for a minute to let it sear. Then break it up with a spatula, pressing to create contact with the pan.
Can I add noodles instead of rice?
Absolutely. Toss in cooked rice noodles or egg noodles at the end with a splash more sauce to coat.
What vegetables can I swap in?
Broccoli, snow peas, zucchini, or baby corn all work.
Keep the pieces small and cook briefly so they stay crisp.
In Conclusion
This Thai Pork Mince Stir Fry with Native Lime is quick, full of color, and packed with bright, layered flavor. It’s a reliable weeknight hero that still feels special at the table. Keep the heat high, finish with fresh lime and basil, and you’ll get a punchy, satisfying dish every time.
Serve it simply with rice or pile it into lettuce cups and enjoy the crunch.
