Thai Fried Pork with Garlic (Moo Tod Gratiem)

1 pound pork tenderloin
2 teaspoons tapioca flour
1 teaspoon ground white pepper
1 teaspoon ground coriander
12 cloves garlic, chopped finely
1 tablespoon fish sauce
1 tablespoon thin soy sauce
canola oil for frying

Slice the pork into 1/4 inch thick pieces, then pound with a mallet to tenderize. Chop the garlic finely and reserve half for the pork marinade.

Put the reserved garlic in a bowl with tapioca flour, ground white pepper, and ground coriander.

Add the sliced pork, soy sauce, and fish sauce and marinate for ~30 minutes.

While the pork is marinating, heat a wok with approximately 1 inch of canola oil in it over medium heat.

Once the oil is hot, fry the other half of the garlic until it is golden brown. Remove the fried garlic from the oil and set it aside for use as a topping.

Then turn the heat on the oil up to high and deep-fry the pork until it is cooked through. It should be very soft on the inside and crispy on the outside. Remove the pork from the hot oil and allow to drain on a towel.

Top the deep-fried pork with the fried garlic and enjoy while it’s still hot.

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