Pan-Seared Pork Collar with Thai Basil and Chili
Tender pork collar slices pan-seared and tossed in a spicy Thai basil chili sauce that balances heat and aromatic herbs. This thai-inspired pork ready in about 25 minutes pairs pork collar, sliced 1/2 inch thick, fresh Thai basil leaves, small red bird's eye chilies, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 g pork collar, sliced 1/2 inch thick
- 1 cup fresh Thai basil leaves
- 3 small red bird's eye chilies, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 2 tbsp vegetable oil
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 400 g pork collar slices and sear for 3-4 minutes per side until golden and cooked through, then remove from pan.
- Step 2: Reduce heat to medium and add 4 minced garlic cloves and 3 sliced bird's eye chilies to the skillet. Sauté for 30 seconds until fragrant, stirring to avoid burning.
- Step 3: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp palm sugar, and 2 tbsp water. Cook for 1-2 minutes until the sauce thickens slightly.
- Step 4: Return the pork to the skillet and toss with the sauce along with 1 cup fresh Thai basil leaves. Stir for 1 minute until basil wilts and pork is coated evenly.
- Step 5: Remove from heat and serve immediately with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Pork Collar with Thai Basil and Chili take to make?
Total time is about 25 minutes (10 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-Seared Pork Collar with Thai Basil and Chili?
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 fresh thai basil leaves from drying out.
Can I substitute ingredients in Pan-Seared Pork Collar with Thai Basil and Chili?
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-Seared Pork Collar with Thai Basil and Chili 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-Seared Pork Collar with Thai Basil and Chili?
Thai 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.
