Authentic Thai Garlic Pepper Pork Recipe (Moo Gratiem)
Details
Craving the electric flavours of Bangkok street food? This is it. Our authentic Thai Garlic Pepper Pork, known as 'Moo Gratiem Prik Thai', is a lightning-fast stir-fry that delivers an intense, peppery, and deeply savoury punch. Thinly sliced pork is marinated in a fragrant paste of garlic, peppercorns, and cilantro root, then seared to perfection. It's the ultimate weeknight rescue meal for when you demand maximum flavour with minimum fuss.
Ingredients
For serving: Steamed jasmine rice, sliced cucumber, fresh cilantro leaves, and an optional fried egg
Cook's Notes
The undeniable magic of this dish comes from the foundational Thai flavour paste known as 'saam gler' or 'three friends': garlic, white pepper, and cilantro root. Pounding these three ingredients together in a mortar and pestle releases their essential oils, creating an aromatic base that is far more complex and fragrant then simply using their chopped or powdered versions. This paste infuses the pork, tenderizing it and building a deep, savoury character that is the hallmark of an authentic thai-garlic-pepper-pork. The sizzle and aroma when this hits the hot wok is a truly transportive experience.
For the best results, serve this dish immediately over a bed of hot jasmine rice to soak up every drop of the delicious sauce. A traditional accompaniment is a crispy fried egg ('kai dao') on top and some fresh cucumber slices on the side to cool the palate. Pork loin or tenderloin works beautifully, but for a richer flavour, don't be afraid to use pork shoulder with a little fat. Leftovers, if you have any, are fantastic and can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in a pan or microwave.
Instructions
Prepare the paste. In a mortar and pestle, pound the garlic, peppercorns, and cilantro roots together until you have a rough, fragrant paste. If you don't have a mortar and pestle, you can finely mince everything and mash it together with the side of a knife.
Marinate the pork. In a bowl, combine the sliced pork with the garlic-pepper paste, oyster sauce, light soy sauce, dark soy sauce, and sugar. Mix thoroughly to ensure every piece is coated. Let it marinate for at least 15 minutes at room temperature.
Cook the pork. Heat the oil in a wok or large skillet over medium-high heat until it shimmers. Add the marinated pork in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).
Stir-fry for 3-5 minutes, until the pork is cooked through and slightly caramelized at the edges. The sauce should cling to the meat.
Serve immediately. Plate the garlic pepper pork over a bed of hot jasmine rice. Garnish with fresh cilantro leaves and serve with slices of crisp cucumber on the side. For the full experience, top with a crispy fried egg.
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