← Nouns Cooking · Thai

Ingredients

• 400 g pork shoulder or loin, sliced into thin strips
• 4 cloves Garlic, pounded or minced
• 2 coriander roots (or a few stems), chopped (optional)
• ½ tsp White pepper
• 1 tbsp Oyster sauce
• 1 tbsp light soy sauce
• ½ tsp Dark soy sauce (optional)
• 2 tsp Sugar
• 1 tbsp tempura flour or rice flour
• 1 tbsp cold water
• 500 ml neutral oil, for deep-frying
• 600 g warm steamed sticky rice (from about 300 g raw)
• 2 tbsp Crispy fried shallots (optional)

Method

1. Pound the garlic, coriander root and pepper to a rough paste. Mix with the pork, oyster sauce, soy sauces and sugar, then leave to marinate for 30 min (or overnight in the fridge).
2. Just before frying, stir in the flour and cold water so every strip is lightly coated.
3. Heat the oil in a wok to 170°C (340°F). Fry the pork in two batches for 4–5 min, stirring, until dark golden with crisp edges and cooked through.
4. Lift out with a slotted spoon onto kitchen paper.
5. Serve with little bags or bowls of warm sticky rice, scattered with crispy shallots, and eat by hand.

Tips

• Thin, even strips cook fast and stay juicy; partly freezing the pork makes slicing easier.
• Steam the sticky rice using the khao niao recipe; soak the raw rice overnight first.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Eating Thai Food