Muu Tod Gratiem Phrik Thai P-Mmala

Garlic and Pepper Crusted Pork

Garlic and Pepper Crusted Pork is a recipe which my friend P-Mala made up. She’s been a professional cook for 20 years, and is one of the best in Thailand! She was patient enough to teach me how to make this recipe, step by step. In fact, she’s so generous, she has agreed to let me come by on a weekly basis to learn some of her special recipes. Keep a look out for more recipes by P-Mala!

Ingredients

Directions

  1. Smash the cilantro roots and salt in a stone mortar & pestle until a paste.
  2. Add de-skinned garlic, and smash. Then add peppercorns and smash until paste.
  3. Cut your meat into 4 equal slices, and put in a bowl. Add your paste, soy sauce and the sugar. Mix to cover the meat. You can also stab the meat a bit with a fork so the marinade seeps in better.
  4. Coat with flour. Refrigerate, covered, for at least 10 hours.
  5. After you’ve waited, fry on medium heat in about 1/2″ of oil. Cook until the meat is cooked through and dark brown, flipping once (about 2 minutes on each side). The meat will be pink and not white, since it’s marinated. Do not overcook or burn the garlic crust.
  6. It’s best to wait until cooled before cutting, so you don’t lose any juice.

Note:

Serve with Prik Naam Bplaa: 1 tablespoon fish sauce with a chili sliced into rings. This dish can be a one-plate-dish with rice (sticky rice is a great match), or you can serve with a many-dish meal. You can either marinate the day before, or make it in the morning to eat at dinner.

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Mash

Mash the salt & cilantro roots to a paste

Add

Pound in the garlic

Add

Pound in the black peppercorns

Make a Paste

mash well

Marinate

Coat the meat, and let marinate

Cook

Fry!

8 thoughts on “Garlic and Pepper Crusted Pork

  1. I love the optional “stab meat a bit with fork” – I don’t know why, but it’s making me laugh. This sounds really good — when my cilantro finishes out I’ll be sure to pull the roots for this. Do you think it would work with cilantro leaves in the meantime?

  2. AnnaEA – If you don’t have cilantro root, you can try substituting with the stem instead. Let me know how it comes out!

  3. That looks delicious! Am I missing something though? Step 3 says to add soy sauce and I don’t see that in the ingredient list.

  4. Mike — thanks for the heads up! I must have forgot to put it in. It’s been added now. :)

  5. I have been look at your blog everyday, your foods are making me drool. keep up with the good work..by the way..this garlic and pepper pork came out excellent. I followed ur direction to made it. thanks again.

  6. Heelo, I am a current culinary student in the U.S. @ Sullivan University in LOuisville, Kentucky. Currently I am finishing Garde Manger, with a 7-course for my final.
    Problem, one requirement is that a canape be presented. Well after extensive research, I am unsuccessful in terms of finding a true Thai bread, you being in thailand, I am suure you can appreciate my desire to produce a true bread having all authentic dishes.
    Please, “help me”.Lol.
    Aslo any ideas or suggestions for dessert and sorbet sre very welcomed.

  7. Markus –
    I had to look up what a canapé is. I’m not a chef so I don’t know a lot of the French cooking terms. From what I understand, I came up with two Thai dishes which might work:

    1) Gratong Tong (กระทงทอง)
    A wheat based pastery cup deep fried with various fillings
    picture: http://i167.photobucket.com/albums/u128/athita/Thai%20Foods/IMG_1033.jpg
    you’ll need a special instrument: http://static.flickr.com/32/100813622_ecc6bbe590.jpg
    I don’t have a recipe for this up, but if you search for it online you may find one.

    2) Kanom-bang Na Muu (ขนมปังหน้าหมู)
    Deep fried toasts with pork and spices on top
    picture: http://www.pantip.com/cafe/blueplanet/topic/E4973982/E4973982-55.jpg
    recipe: http://www.supatra.com/pages/thairecipes_porktoast.html

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