(11th May 2020)
Like most people I know during this pandemic, I got caught in a cooking spree. And here is my all-time favourite Thai-style garlic pork that you can easily achieve with one pan and a lid.
Recipe for Thai-Style Garlic Pork or Moo Tod Kratiem | สูตรหมูทอดกระเทียมแบบง่าย
Ingredients (please treat this as a loose guideline):
Yields: About 2-3 portions, eaten with steamed rice.
- About 400 grams of lean pork
- 5-6 cloves of garlic
- 2-3 roots of cilantro (cleaned and scrubbed out all dirt)
- 1 tablespoon of peppercorn
- Sea salt
- Soy sauce
- Dark soy sauce
- With the mortar and pestle, pound the first five ingredients into a smooth rub.
- Marinade the sliced pork with that rub for about 10 minutes. This is even optional; don’t if you don’t have the time.
- In a pan, with some oil, on medium heat, slide in the pork and fry away. This process usually splatters and makes my entire countertop oily, so I cover it with a steamer lid that I have on hand. That means whatever lid you have would perfectly do. As it happened, covering the pan makes the pork soft and juicy, just perfect for my liking. Also, lidding it saves time and gas, another perfect way to cook when we also need to cut back.
- When the pork is about done, add some soy sauce and a dash or two of dark soy sauce to darken the dish, because that will make it looks even more delish. 😀
- Serve it with steamed rice and chillies + garlic soy sauce if you like.
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