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The Hirshon Thai Pork with Garlic and Pepper – หมูทอดกระเทียมพริกไทย


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

  • peanut oil (preferred) or vegetable oil
  • pork loin, 1 ¼ pounds
  • peeled garlic, 1 head
  • coriander roots (or stems if unavailable), 10
  • light (a.k.a. regular) soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce, 1 tbsp
  • palm sugar (preferred) or turbinado sugar
  • freshly ground white peppercorns, 2 tsp
  • freshly ground black peppercorns, ¼ tsp (or use white peppercorns for authenticity)
  • whole green peppercorns, ¾ tsp (or use white peppercorns for authenticity)
  • For the dip:
  • peeled garlic, 5 cloves
  • green Thai chile peppers (prik kee noo), chopped, 5
  • lime juice, 2 tbsp
  • fish sauce, 1 ½ tbsp
  • sugar, ½ tbsp
  • minced coriander leaves or thinly-sliced green onions (scallions)
  • To garnish:
  • lettuce leaves
  • cucumber, sliced

Instructions

  1. Mince ½ the peeled garlic cloves by hand or in a food processor. Reserve.
  2. Grind the peppercorns, ½ the garlic and coriander roots briefly in a mortar, then transfer into a blender or food processor, add some oil and process until a smooth paste forms.
  3. Cut the pork into bite-sized slices.
  4. Take the minced garlic and place into a microwave-safe bowl. Add 2 tablespoons of oil or just enough to cover the garlic. Microwave for 30 seconds — depending on your microwave, it may take between 30 seconds and 2 minutes.
  5. When you first make this, stop the microwave every 30 seconds and check to see if it’s ready. Keep in mind that it will continue to cook in the hot oil after it is taken out of the microwave. The goal is to have a golden color. FYI – fried garlic keeps for a week!
  6. Heat a wok over medium heat, add 2 tbsp. of the garlic oil and fry the seasoning paste on medium heat until fragrant. Add the meat and stir-fry until golden brown, then reduce heat.
  7. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar to taste.
  8. For the dip, combine garlic, chilies, lemon juice, fish sauce and sugar and stir well. Add coriander or scallion.
  9. Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Sprinkle fried garlic over the pork and serve with the dip.
  • Category: Recipes

Nutrition

  • Calories: 368.49 kcal
  • Sugar: 4.87 g
  • Sodium: 1302.95 mg
  • Fat: 21.15 g
  • Saturated Fat: 6.68 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 14.04 g
  • Fiber: 2.11 g
  • Protein: 30.66 g
  • Cholesterol: 89.3 mg
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