Crispy Garlic Pork (หมูทอดกระเทียมพริกไทย)
When I was in Bangkok, I loved going to the local morning markets and get some prepared food for breakfast. I love those markets---it is so lively and full of delicious cheap eats. One of the foods I would away buy is Crispy Garlic Pork (หมูทอดกระเทียมพริกไทย).
The crispy garlic pork street stalls in Bangkok usually marinate their pork with garlic , black pepper and rice flour overnight, then deep fry it to golden crispy. The crispy garlic pork is often paired with freshly steamed glutinous rice-- they are so tasty and addicting. However, after turning 30, I found that it is almost impossible to ease my stomach after having deep fried foods with glutinous rice. So for the sake of my stomach, today I served it with steamed white rice and it worked just fine.
I usually use pork butt or pork belly for this recipe. However, you can try pork ribs or chicken for healthier version. Below is my crispy garlic pork recipe.
350 grams pork butt, cut into bite size pieces
3 cloves Chinese garlic
15 black peppercorns
1 teaspoon salt
1 teaspoon sugar
2 teaspoon Thai light soy sauce
2 tablespoon rice flour
50 cc. water
Canola oil for deep frying
1. Pound the garlic and the peppercorns until becomes smooth paste. Marinate the pork with it and the rest of the marinate ingredients, cover and let sit in the fridge over night.
2. Deep fry the pork in hot oil. Serve hot.