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Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl

Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl

Welcome back to the departure gate! Today we're boarding a direct flight to the sizzling street carts of Northern Thailand for an unforgettable lunch. We're getting ground pork violently crispy in a ripping hot wok, hitting it with a deeply savory glaze, and tumbling it over a mountain of cooling greens and massive handfuls of fresh herbs.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 9 minutes
2
easy
lunchsalad
street-foodwok-tossedmason-jar-dressingground-pork+1

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Timeline

19 minutes
0m5m10m15m19m
Assemble Salad Base
5m
Shake Mason Jar Dressing
2m
Heat Wok & Aromatics
2m
Crisp Ground Pork
6m
Glaze Pork & Toss
2m
Plate & Garnish
2m

Ingredients

  • 4 cups Romaine lettuce(Roughly chopped)
  • 1 English cucumber(Diced)
  • 1 cup Snow peas(Sliced on the bias)
  • 3 tbsp Fresh lime juice(Freshly squeezed)
  • 2 tbsp Fish sauce(High quality)
  • 1 tbsp Brown sugar(Packed)
  • 1 tbsp Avocado oil(Or any high-heat neutral oil)
  • 4 cloves Garlic(Minced)
  • 2 Thai bird chilies(Thinly sliced (adjust for heat preference))
  • 1 lb Ground pork(Lean or regular)
  • 1 tbsp Soy sauce(Low sodium preferred)
  • 1 tbsp Oyster sauce
  • 1/2 cup Fresh cilantro(Loosely packed, roughly torn)
  • 1/2 cup Fresh mint(Loosely packed, roughly torn)
  • 1/4 cup Roasted peanuts(Roughly chopped)

Instructions

  1. 1

    Clear the runway on your cutting board—aka your departure gate! Directly into two large, wide bowls, divide and toss 4 cups Romaine lettuce, 1 English cucumber, and 1 cup snow peas. This creates our vibrant, crunchy landing pad.

    5 min

    Tip: Slicing the snow peas on a sharp bias exposes more surface area to catch our vibrant dressing!

  2. 2

    Grab your trusty mason jar. Add 3 tbsp fresh lime juice, 2 tbsp fish sauce, and 1 tbsp brown sugar. Screw the lid on tight and shake it with chaotic toddler energy until the sugar is completely dissolved.

    2 min

    Tip: If your limes are stubborn, roll them firmly on the counter before juicing.

  3. 3

    Place a wok or large skillet over high heat until it's practically smoking—we want that authentic street food sizzle! Swirl in 1 tbsp avocado oil, then toss in 4 cloves minced garlic and 2 Thai bird chilies. Stir constantly for 15 seconds so they don't burn.

    2 min

    Tip: Turn on your exhaust fan! High-heat wok tossing is exciting but can definitely wake up the smoke detector.

  4. 4

    Drop 1 lb ground pork directly into the screaming hot wok. Flatten it out into a patty with your spatula and let it sit undisturbed for 2 full minutes to develop a deep, crusty sear. Then, aggressively wok-toss and break it apart until fully cooked and crispy.

    6 min

    Tip: Patience is key here! Don't stir the pork immediately or it will steam instead of crisping.

  5. 5

    Pour 1 tbsp soy sauce and 1 tbsp oyster sauce into the wok with the crisped pork. Toss wildly for 30 seconds until the meat is glossy and coated. Turn off the heat entirely, then fold in 1/4 cup fresh cilantro and 1/4 cup fresh mint.

    2 min

    Tip: Adding herbs off the heat ensures they stay vibrant and fragrant instead of turning brown and bitter.

  6. 6

    Scoop that glorious, sizzling pork directly over your crisp salad base. Drizzle generously with your shaken mason jar dressing and finish by scattering the remaining 1/4 cup fresh cilantro, remaining 1/4 cup fresh mint, and 1/4 cup roasted peanuts. Grab a fork and enjoy your trip!

    2 min

    Tip: For the best texture, serve immediately while the contrast between the hot pork and cold, crunchy greens is at its peak.

Chef's Notes

If you're meal-prepping this for an office lunch, keep the wok-crisped pork in a separate microwave-safe container from your greens and dressing. Nuke the meat for 30-40 seconds right before tumbling it over your crisp salad base to revive that magical street-food sizzle at your desk!

Frequently Asked Questions

How long does Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl take to make?

Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl takes about 19 minutes total. That includes 10 minutes of prep and 9 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl?

The main ingredients are: Romaine lettuce, English cucumber, Snow peas, Fresh lime juice, Fish sauce, Brown sugar, Avocado oil, Garlic, Thai bird chilies, Ground pork, Soy sauce, Oyster sauce, Fresh cilantro, Fresh mint, Roasted peanuts.

What type of meal is Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl?

Chiang Mai Wok-Sizzled Pork & Herb Crunch Bowl is categorized as: lunch, salad.