Stir-Fried Pork with Caramelized Fish Sauce Glaze and Thai Basil

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of pork stir-fried with a sweet and savory caramelized fish sauce glaze, fresh garlic, and aromatic Thai basil leaves. This Vietnamese-inspired pork recipe, ready in about 25 minutes, pairs pork shoulder, thinly sliced, vegetable oil, garlic cloves, minced 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

1 lb pork shoulder, thinly sliced
2 tbsp vegetable oil
4 garlic cloves, minced
3 tbsp fish sauce
2 tbsp brown sugar
1/4 tsp black pepper
1/4 cup water
1 cup fresh Thai basil leaves
1 small (optional) red chili, thinly sliced
to serve steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering; add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb thinly sliced pork shoulder and stir-fry for 4-5 minutes until the pork is mostly cooked through and starting to brown.
Step 3: Stir together 3 tbsp fish sauce and 2 tbsp brown sugar in a small bowl; pour this mixture along with 1/4 cup water into the skillet, stirring well to coat the pork.
Step 4: Continue cooking over medium heat for 3-4 minutes until the sauce thickens and caramelizes, coating the pork with a glossy glaze.
Step 5: Season with 1/4 tsp black pepper and stir in 1 cup fresh Thai basil leaves and 1 thinly sliced small red chili (if using); cook for 1 minute until the basil wilts and the chili softens.
Step 6: Remove from heat and serve immediately over steamed jasmine rice.