Aromatic Wok-Fried Black Pepper Marinated Pork

Healthy Food

Aromatic Wok-Fried Black Pepper Marinated Pork

Story

Considering the name of the dish, it’s fairly obvious that black pepper is an important ingredient in pork seasoning and marinating in Thai cuisine.

Pepper is considered the king of pungent spices and lends a smoky flavor to any dish that it’s added to. It can be used as black pepper, which is peppercorns in its shell, or as an unshelled version in white pepper and is equally useful in fresh or dried form.

Pepper was brought to Thailand during the Ayutthaya period as Thais being trading with foreigners. Originally, pepper was called chili, but when the red chili peppers became widely available, it was changed to pepper, although it is referred to by many names, depending on locality. Northern Thais know pepper as ‘little chili’, in the south, it is called chili, and in the central region, it is called black pepper, green pepper or ‘bird’s poop’ chili.

In Thailand, pepper is grown in the highest volume in Chanthaburi, Trat and Rayong provinces.

Health Benefits

‘Aromatic Wok-Fried Black Pepper Marinated Pork’ is a Thai dish that is easy to cook which contains pork as the main ingredient to help fight inflammation. Most people use the pork neck cut for this dish, marinated in black pepper to enhance the flavor. In a pan, use medium heat to sauté the pork along with various herbs and black pepper, until fragrant.

‘Black Pepper’ is an antioxidant and has anti-inflammatory effect.*
‘Sweet pepper’ has an immune modulating effect and is also an antioxidant.**
‘Garlic’ enhances the immunity.***
‘Onion’ relieves cold and cough symptoms.****
‘Chili’ helps soothe cold symptoms, runny nose and phlegm.*****

Ingredients

pork loin 150 gr
bell pepper 50 gr
chopped garlic 30 gr
onion 15 gr
spring onion 2 gr
chili 5 gr
black pepper 2 gr
oyster sauce 10 gr
soy sauce 5 gr
sugar 5 gr

Directions

Saute garlic and pepper until it gives off an aromatic smell.

Add the pork and vegetables and stir-fry.

Flavour with oyster sauce, soy sauce and sugar.

Serve.

Reference
* Tasleem F, Azhar I, Ali SN, Perveen S, Mahmood ZA. Analgesic and anti-inflammatory activities of Piper nigrum L. Asian Pacific journal of tropical medicine. 2014;7(Suppl 1):S461-S468.
** Kawata A, et al. Anti-inflammatory Activity of β-Carotene, Lycopene and Tri-n-butylborane, a Scavenger of Reactive Oxygen Species. In Vivo. 2018; 32(2): 255–64
Ross A. Vitamin A and Carotenoids. In: Shils M, Shike M, Ross A, Caballero B, Cousins R, eds. Modern Nutrition in Health and Disease. 10th ed. Baltimore, MD: Lippincott Williams & Wilkins; 2006:351-75.
Trasino SE. A role for retinoids in the treatment of COVID‐19?. Clinical and Experimental Pharmacology and Physiology. 2020 Oct;47(10):1765-7.
Li R, Wu K, Li Y, Liang X, Tse WK, Yang L, Lai KP. Revealing the targets and mechanisms of vitamin A in the treatment of COVID-19. Aging (Albany NY). 2020 Aug 15;12(15):15784.

*** Moutia M, et al. Review Article In Vitro and In Vivo Immunomodulatory Activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine 2018; Article ID 4984659.https://doi.org/10.1155/2018/4984659
**** Bakhru HK. Healing through natural foods. 16. Mumbai: Jaico; 2015.
***** Vonne D., Ofelia G., Guillermo O., José P., & Tzayhrí G. (2014). Determination of Capsaicin, Ascorbic Acid, Total Phenolic Compounds and Antioxidant Activity of Capsicum annuum L. var. serrano by Mid Infrared Spectroscopy (Mid-FTIR) and Chemometric Analysis. Journal of the Korean Society for Applied Biological Chemistry, 57(1): 133-142.