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Wok fried pork with coconut & turmeric


  • Toss together the pork, spring onions, chilli, lemongrass and garlic. 
  • Then heat a little oil in a wok (or large non-stick pan) and seal the pork in 2-3 batches, continually stirring and adding a little more oil between each addition. Set aside.
  • To make the sauce, add the coconut cream to the wok with the turmeric, sugar, sambel, fish sauce and lime juice. Mix well and bring to the boil. Taste for seasoning.
  • Then return the pork to the wok with any juices. Turn the heat down and very gently simmer for about 4-5 mins until the pork is ready, adding a little vegie stock if needed.
  • At the same time, blanch the noodles and snowpeas in boiling water until the noodles have separated. Drain well.
  • To serve, mound the noodles and snowpeas in individual bowls, top with the pork mixture, plenty of the sauce and a sprinkling of coriander.


  • 2-3 pork fillets, trimmed of all fat & sinew, cubed
  • 4 spring (green) onions, sliced
  • 1 small red chilli, seeded & sliced
  • 2 lemongrass stalks, smashed & finely sliced
  • 2 garlic cloves, crushed
  • vegetable oil
  • 2 cups coconut cream
  • 2 tspn turmeric
  • 2 tbsp shaved palm sugar (or soft brown sugar)
  • 1 heaped tspn sambel oelek (or any chilli paste)
  • 1 tbsp Asian fish sauce
  • juice of 2 limes
  • 1 packet Singapore noodles
  • 20 snowpeas
  • 2 tbsp coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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