← Nouns Cooking · Thai

Ingredients

• 600 g pork shoulder or loin, thinly sliced
• 15 cloves garlic (about 1 head), peeled
• 4 coriander roots (or a handful of stems)
• 1 tsp white or black peppercorns
• 1½ tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 4 tbsp Water
• 4 tbsp Vegetable oil
• 1 cucumber, sliced, to serve
• 300 g jasmine rice, to serve (optional)

Method

1. Pound the peppercorns, coriander roots and a third of the garlic into a rough paste. Mix it with the pork, oyster sauce, soy sauce, fish sauce and sugar and leave for 15 min.
2. Roughly chop the remaining garlic. Fry it in the oil over medium-low heat for 3–4 minutes, stirring, until pale golden and crisp. Scoop it out with a slotted spoon and keep the oil.
3. Turn the heat to high. Fry the pork in the garlic oil in two batches, spreading it out, for 3–4 minutes each until browned at the edges and cooked through.
4. Return all the pork, add the water and toss for 1 minute until it’s glazed. Pile onto rice, shower with the crispy garlic and serve with cucumber.

Tips

• Pull the garlic out as soon as it turns light gold; it keeps darkening off the heat and turns bitter if it goes brown.
• Oyster and soy sauce contain wheat.

Sources

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

Thai Caliente Hungry in Thailand