Bangkok Street Eats: Sizzling Garlic & Pepper Pork (Moo Tod Kratiem)
Details
Juicy pork, explosive garlic, and peppery punch – a Thai classic in minutes.
Ingredients
Instructions
Create the Marinade Paste
In a mortar and pestle, pound the white peppercorns until they are fine. Add about one-third of the garlic cloves and the chopped cilantro stems, then pound into a fine paste.
Marinate the Pork
In a bowl, combine the sliced pork with the garlic-pepper paste, oyster sauce, soy sauce, fish sauce, and sugar. Mix thoroughly with your hands until every piece is well-coated. Let it marinate for at least 20 minutes.
Prepare the Crispy Garlic
While the pork is marinating, finely chop the remaining two-thirds of the garlic. Heat about an inch of oil in a wok or small pot over medium-low heat. Add the chopped garlic and fry, stirring constantly, until it turns a beautiful golden brown. Immediately remove with a slotted spoon and drain on a paper towel. Set aside.
Fry the Pork
Add the cornstarch to the marinated pork and mix well until it forms a wet paste. Increase the heat to medium-high (about 375°F / 190°C). Fry the pork in small batches for 45-60 seconds, or just until the outside is lightly browned. Immediately separate the pieces as you drop them in to prevent sticking. Remove from the oil and drain on a paper towel.
Serve
Arrange the fried pork on a plate and generously sprinkle with the crispy fried garlic you prepared earlier. Garnish with fresh cilantro leaves and serve immediately with hot jasmine rice.
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