Crispy Pork and Garlic (Moo Tod Gratiem)

1 Pound Lean Pork Meat, Sliced Into 1/4
1 Teaspoon Corriander Powder
1/2 Head of Garlic, Pounded in A mortar & pestle
1/2 Head of Garlic, Roughly Chopped
1 Teaspoon Thai Pepper Powder
2 Teaspoons Corn Starch
2 Teaspoons Fish Sauce
1 Tablespoon Thin Soy Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil

Pound your pork slices with a meat mallet to soften it, then transfer to a mixing bowl.

In a mortar & pestle, pound 1/2 head of garlic. Add corriander powder, Thai pepper powder, and pound into a paste. Add this paste to the pork in a mixing bowl.

Add corn starch, fish sauce, thin soy sauce, sugar and sesame oil. Mix well and let this marinade in the fridge for 1/2 hour or longer.

Heat wok, and add just enough oil to fry your pork. Over medium/low heat (not too high), cook your pork in the oil and be careful not to over cook it. Fry both sides until golden brown. Remove from wok.

Remove any bits of blackened garlic from the oil. Next, add 1/2 head of sliced garlic. Quickly remove it from the oil as soon as it gets brown. Set the garlic on a paper towel to dry for a few minutes.

Put fried garlic on top of the pork, serve with cilantro as a garnish (optional), and your favorite rice. Enjoy!

Note: In Thailand, this is a recipe that’s usually made at home, not typically found in a restaurant. Mothers will make this for kids to eat on a long trip or picnic. The pork smells delicious, with the garlic. Kept in a food carrier, this is a special treat. Usually served with sticky rice, or jasmine rice.

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