Moo Tod Kratiem (Thai Fried Pork with Garlic)

🧂 Ingredients

• 400 g Pork loin or shoulder(Pork shoulder will be more tender and forgiving, while loin will be leaner. Slice thinly against the grain, about 0.5 cm thick.)
• 10-15 cloves Garlic(Use more for extra crispy garlic. Some will be pounded for the marinade, and the rest will be fried separately.)
• 1 tsp White peppercorns(Whole white peppercorns are traditional and provide a distinct aroma. Ground white pepper can be substituted, but use slightly less.)
• 4 roots Coriander roots(Cleaned and finely chopped. If unavailable, use the white parts of green onions or skip.)
• 2 tbsp Soy sauce(Regular soy sauce is fine.)
• 1 tsp Fish sauce(Optional, but adds depth of flavor.)
• 1/2 tsp Sugar(To balance the flavors.)
• 1/2 cup Vegetable oil(Or other neutral oil with a high smoke point, for frying the pork and garlic.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade paste: In a mortar and pestle, pound the garlic cloves (reserve about 1/3 for frying later), white peppercorns, and coriander roots until a coarse paste forms. Alternatively, finely mince them and then mash together.

   ⏱️ 5-7 minutes
2. 2

   Marinate the pork: In a bowl, combine the pork slices with the prepared paste, soy sauce, optional fish sauce, and sugar. Mix well to ensure each slice is coated. Cover and let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours.

   ⏱️ 30 minutes
3. 3

   Prepare the crispy garlic: Thinly slice the reserved garlic cloves. Heat about 1/4 cup of oil in a wok or deep skillet over medium-low heat. Add the sliced garlic and fry gently, stirring occasionally, until golden brown and crispy. This requires patience to avoid burning. Once crisp, remove the garlic with a slotted spoon and drain on paper towels. Set aside.

   ⏱️ 8-10 minutes
4. 4

   Fry the pork: Increase the heat of the oil in the same wok to medium-high (around 175°C / 350°F). Carefully add the marinated pork slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. The pork should be slightly crisp.

   ⏱️ 5-7 minutes per batch
5. 5

   Drain and serve: Remove the fried pork from the wok and drain on paper towels. Once all pork is fried, toss the hot pork with the reserved crispy garlic. Serve immediately with steamed jasmine rice and slices of fresh cucumber.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Don't overcrowd the pan when frying the pork; this ensures crispiness rather than steaming.
• ✓Fry the garlic slowly over medium-low heat to achieve an even golden-brown color and prevent burning.
• ✓The crispy fried garlic is a signature element; be generous with it!
• ✓White pepper is crucial for the authentic flavor profile.

🔄 Variations

• Substitute chicken thigh or breast for pork.
• Add a pinch of five-spice powder to the marinade for a different aromatic profile.
• Serve with a side of sweet chili sauce for dipping.

🥗 Nutrition

Per serving