Moo Gratium. Thai Fried Garlic Pork. An Easy Recipe

Sweet sweet garlic

http://www.flickr.com/photos/35188692@N00/150451834/
http://www.flickr.com/photos/35188692@N00/150451834/

A very tasty and quick one dish Thai dinner – perfect for an easy meal for one or two, moo gratium can be prepared in about 10 minutes.

Fried garlic pork (It tastes as good as it sounds!)

  • ½ lb of lean pork, chopped into one inch by half inch by half inch pieces (pork loin or tenderloin works well here).
  • 1 Tbls of finely SLICED garlic
  • 2 tsps of ground black pepper
  • 1 tsp of sugar
  • 1 tsp of fish sauce
  • 1 tsp of soya sauce
  • 2 tsp of oyster sauce
  • Cilantro as garnish
  • ½ cup of vegetable oil
  1. In a frying pan, heat the oil over medium, and when hot, add in the pork. Fry for about 3 minutes, or until the pork is cooked well (Thai people don’t much care for a pink center in their pork)
  2. Take all the pork out of the oil with a slotted spoon and reserve.
  3. In the still medium-hot oil, add in the garlic slices, and fry them until they turn a golden brown. Watch carefully – it should only take 10-20 seconds. When just golden brown (it will continue to cook and color for a bit after you remove it from the oil – so be careful!) take out of the oil using a slotted spoon and toss on the reserved pork.*
  4. Discard the hot oil.
  5. In the still hot fry pan, add in the pork, garlic, and all other ingredients, and stir fry until the pork is well coated with the other ingredients (kind of a sheen)
  6. Serve over rice (very good with a single fried egg as a meal for two) or as a part of a larger Thai style dinner.
  7. Garnish with the cilantro sprigs and with slices of cucumber.

This can be scaled down by about half to make an easy meal on rice for one.

*To be totally authentic, the garlic should be fried before the pork, thus infusing the oil with the garlic flavor. It's risky though! If you are not used to frying garlic (something that seems innate to most Thai people…) you are at risk to burn the garlic and stink up the oil - and so doing the pork before the garlic lowers the risk. If you are a confident garlic fryer, you would fry the garlic first.

A side note…

This is one of the meatier Thai dishes (boasting nothing but meat) and yet even still the serving size of meat protein per portion is modest. In general, Thai cooking is better when you hold off on the meat a little bit – and many Thai recipes are ruined by a modification for North American audiences to include much more meat than they otherwise would.

The Thai way to cook with meat would be to buy about 1lb of pork or beef or chicken at the supermarket and cut off what was needed from the piece of meat for each meal, saving the rest for future meals.

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Comments 4 comments

Steve 6 years ago

Excellent!!!


Asian 6 years ago

This dish is awesome!


Brian 4 years ago

Living in Chiang Mai now, and you are exactly right in every regard. Looking forward to trying the dish!


Dunnolol 4 years ago

I don't think anyone cares for a 'pink center' when talking about pork. Mostly because it's dangerous.

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