Pan-Fried Pork with Ginger and Burmese Pickled Tea Leaf Salad
Savory pan-fried pork slices paired with the distinctive tang of traditional Burmese pickled tea leaf salad for a deliciously balanced meal. This asian-inspired pork ready in about 35 minutes pairs thinly sliced pork shoulder, julienned fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb, thinly sliced pork shoulder
- 2 tbsp, julienned fresh ginger
- 3, minced garlic cloves
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 1/2 cup pickled tea leaves
- 1/4 cup, crushed roasted peanuts
- 1 tbsp lime juice
- 1 medium, diced tomato
- 2, thinly sliced shallots
- 2 tbsp, chopped fresh coriander
- 1/2 tsp chili flakes
- 1/4 tsp salt
Instructions
- Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder with 2 tbsp soy sauce, 1 tbsp fish sauce, and 1/4 tsp salt. Marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 2 tbsp julienned fresh ginger, sauté for 1 minute until fragrant.
- Step 3: Add the marinated pork slices and cook for 6-8 minutes, stirring occasionally, until pork is browned and cooked through with crispy edges.
- Step 4: In a separate bowl, mix 1/2 cup pickled tea leaves, 1/4 cup crushed roasted peanuts, 1 tbsp lime juice, 1 medium diced tomato, 2 thinly sliced shallots, 2 tbsp chopped fresh coriander, and 1/2 tsp chili flakes until combined.
- Step 5: Serve the pan-fried pork alongside the pickled tea leaf salad, allowing the savory richness of the pork to complement the tangy, nutty salad.
Frequently asked questions
How long does Pan-Fried Pork with Ginger and Burmese Pickled Tea Leaf Salad take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Pork with Ginger and Burmese Pickled Tea Leaf Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork shoulder from drying out.
Can I substitute ingredients in Pan-Fried Pork with Ginger and Burmese Pickled Tea Leaf Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Pork with Ginger and Burmese Pickled Tea Leaf Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Pork with Ginger and Burmese Pickled Tea Leaf Salad?
Asian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
