Moo Tod Kratiem Prik Thai: Crispy Thai Garlic and Garlic & Pepper Pork
Details
Crispy pork, fragrant garlic, a symphony of Thai flavors!
Ingredients
Instructions
Prepare the Garlic and Pepper Paste
In a mortar and pestle, pound the white peppercorns until coarsely crushed. Add the peeled garlic cloves and pound until a coarse paste forms. Alternatively, you can finely mince the garlic and crush the peppercorns, then combine them.
Marinate the Pork
In a medium bowl, combine the minced pork with the prepared garlic and pepper paste. Add the fish sauce, oyster sauce, and granulated sugar. Mix everything thoroughly with your hands until well combined. For best results, let it marinate for at least 15-30 minutes at room temperature, or up to 1 hour in the refrigerator.
Prepare for Frying
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough (around 350-375°F / 175-190°C) to sizzle when a small piece of pork is added. Test a small piece first to ensure the oil is at the right temperature.
Fry the Pork
Carefully add the marinated pork in small batches to the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy pork. Fry until the pork is golden brown and crispy, about 3-5 minutes per batch, stirring occasionally to ensure even cooking. The garlic will also turn crispy and fragrant.
Drain and Serve
Using a slotted spoon or spider, remove the fried pork and crispy garlic pieces from the oil and transfer them to a plate lined with paper towels to drain excess oil. Serve hot, garnished with fresh coriander. This dish pairs wonderfully with steamed jasmine rice and a side of Sriracha or sweet chili sauce.
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