Stir-Fried Pork with Garlic, Shallots, and Fermented Soybean Paste
A savory Burmese-inspired stir fry featuring tender pork slices infused with aromatic garlic, shallots, and umami-rich fermented soybean paste. This asian-inspired pork ready in about 22 minutes pairs pork shoulder, thinly sliced, vegetable oil, minced garlic cloves 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 shoulder, thinly sliced
- 3 tbsp vegetable oil
- 4, minced garlic cloves
- 3 medium, thinly sliced shallots
- 2 tbsp fermented soybean paste (thoke)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp fresh black pepper
- 2, chopped spring onions
- 1, sliced (optional) red chili
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Step 2: Add 4 minced garlic cloves and 3 thinly sliced shallots; stir-fry for 2-3 minutes until fragrant and the shallots turn translucent.
- Step 3: Add 400 g thinly sliced pork shoulder to the wok, spreading evenly, and let sear undisturbed for 2 minutes; then stir-fry for another 3-4 minutes until the pork is cooked through and starting to brown.
- Step 4: Stir in 2 tbsp fermented soybean paste, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp freshly ground black pepper. Continue stir-frying for 2 minutes until the pork is evenly coated and the sauce thickens slightly.
- Step 5: Remove from heat and toss in 2 chopped spring onions and 1 sliced red chili if using, mixing lightly.
- Step 6: Serve hot with steamed rice or as part of a multi-dish meal.
Frequently asked questions
How long does Stir-Fried Pork with Garlic, Shallots, and Fermented Soybean Paste take to make?
Total time is about 22 minutes (10 min prep + 12 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 Stir-Fried Pork with Garlic, Shallots, and Fermented Soybean Paste?
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 pork shoulder, thinly sliced from drying out.
Can I substitute ingredients in Stir-Fried Pork with Garlic, Shallots, and Fermented Soybean Paste?
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 Stir-Fried Pork with Garlic, Shallots, and Fermented Soybean Paste 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 Stir-Fried Pork with Garlic, Shallots, and Fermented Soybean Paste?
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.
