• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rachel Cooks Thai
  • Home
  • Recipes
  • Resources
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Resources
  • Pantry
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • Pantry
  • About
×
Home » Recipes » Pork

Fried Pork with Garlic | Moo Tod Gratiem | หมูกระเทียม

Written by: Rachel. Published: Mar 25, 2011 · Modified: Aug 10, 2022· This post may contain affiliate links · 8 Comments

Jump to Recipe

There's nothing more satisfying than a small plate of fried pork with garlic (moo tod gratiem, หมูกระเทียม) when you're really hungry.  This traditional Thai dish is elegantly simple to make -- you just deep fry several well-seasoned pieces of pork and top them with crispy bites of garlic -- but it's so flavorful that all you'll need is a small taste.

That's not to say that you won't be longing for more long after your small taste is gone...

In Thailand, fried pork with garlic is generally eaten as a snack with nuts and beer.  You can also find fried quail with garlic, fried frog legs with garlic, and other variations on the theme.  In the U.S., fried pork with garlic is commonly served as an appetizer.

I experimented with this dish last weekend with the boyfriend as my eager taste-tester. The first attempt was too salty, but the second try was just perfect.  And I don't think the boyfriend was too disappointed that he had to eat fried pork with garlic two days in a row 🙂  The final recipe is below... Enjoy!

 

Recipe

Fried Pork with Garlic | Moo Tod Gratiem | หมูกระเทียม

Fried pork with fried garlic. Yum.
No ratings yet
Print Pin Rate
Course: Appetizer
Cuisine: Thai
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 320kcal
Author: Rachel

Ingredients

  • 1 pound pork tenderloin
  • 2 teaspoons tapioca flour
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground coriander
  • 12 cloves garlic chopped finely
  • 1 tablespoon fish sauce
  • 1 tablespoon thin soy sauce
  • canola oil for frying

Instructions

  • Slice the pork into ¼ inch thick pieces, then pound with a mallet to tenderize. Chop the garlic finely and reserve half for the pork marinade.
  • Put the reserved garlic in a bowl with tapioca flour, ground white pepper, and ground coriander.
  • Add the sliced pork, soy sauce, and fish sauce and marinate for ~30 minutes.
  • While the pork is marinating, heat a wok with approximately 1 inch of canola oil in it over medium heat.
  • Once the oil is hot, fry the other half of the garlic until it is golden brown. Remove the fried garlic from the oil and set it aside for use as a topping.
  • Then turn the heat on the oil up to high and deep-fry the pork until it is cooked through. It should be very soft on the inside and crispy on the outside. Remove the pork from the hot oil and allow to drain on a towel.
  • Top the deep-fried pork with the fried garlic and enjoy while it's still hot.

Notes

Recipe modified from ImportFoods.com

Nutrition

Calories: 320kcal | Carbohydrates: 10g | Protein: 50g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1331mg | Potassium: 1022mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg
Love this recipe?Please consider Leaving a Review!

More Thai Pork Recipes

  • A bowl of Thai rice soup, Khao Tom, topped with ground pork, fried garlic, and fresh herbs.
    Thai Rice Soup (Khao Tom)
  • A bowl of Thai broth surrounded by cilantro roots, garlic, and white pepper.
    Thai Broth (Nam Stock)
  • Two bowls of Jok, Thai congee, topped with pork meatballs and soft boiled egg.
    Jok (Thai Rice Porridge)
  • Yum Woonsen
    Yum Woonsen (Glass Noodle Salad)

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Helan

    April 29, 2022 at 8:50 am

    Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

    Reply
  2. Ted

    June 07, 2015 at 1:59 pm

    Love reading about your experience with Thai food by marrying a Thai! I am a half/half so I am familiar with the snack cravings of deep fried pork (or gizzards) at night. When I was growing up, my Thai mom would make something similar after our bed time and I would get up cause of that garlicky fried smell wanting a few bites. Now as an adult, I am glad I learned how to cook from my mom so I can make my Thai snacks.

    Reply
  3. Aaron

    August 23, 2013 at 9:48 pm

    Hi Rachel, I tried this recipe once but my pork did not turn out looking like the one in the photo. How did you manage to make it brown? Was the meat deep fried? Did you coat the meat in any flour before frying?

    Reply
    • Rachel

      August 24, 2013 at 3:23 am

      Hi Aaron, yes, the meat should be deep fried. I apologize the recipe wasn't more clear - I will correct that.

      Reply
  4. Jenny

    September 20, 2012 at 11:01 pm

    I just made this, and it is SO GOOD!

    Reply
  5. Indri

    March 27, 2012 at 12:49 am

    Thanks for this recipe, Rachel 🙂
    It's really nice, and my husband really love this recipe...
    We've cooked this so many times since we found your recipe
    One of our favourites ^^

    Reply
  6. Tangkwa

    February 03, 2012 at 10:48 pm

    thank you from this menu Rachel!

    Reply
  7. julia

    January 31, 2012 at 2:51 pm

    can you recommend a sauce for this one? 🙂

    Reply

Primary Sidebar

Rachel Cooks Thai profile
Sawadee Ka and Welcome

I'm Rachel. After falling in love with a Thai guy, I was immersed in the world of Thai food. Join me as I cook food from my husband's homeland, one delicious dish at a time!

More about me →

Follow me

  • facebook
  • instagram
  • pinterest
  • YouTube

Seasonal Recipes

  • Garlic chives stir fried with white pepper and soy sauce.
    Garlic Chives Recipe with Tofu
  • Black Sticky Rice with Mango
    Black Sticky Rice with Mango
  • Pla Goong
    Thai Shrimp Salad | Pla Goong | พล่ากุ้ง
  • Miang Pla Tod
    Miang Pla Tod

Popular Recipes

  • A plate of Pad Kee Mao / Drunken Noodles with rice noodles, chicken, peppers, baby corn, carrots, long beans, young green peppercorns, and holy basil from the top down view
    Thai Drunken Noodles Recipe (Pad Kee Mao)
  • Pad Kra Pao
    Holy Basil Stir Fry with Chicken | Pad Kra Pao Gai | ผัดกระเพรา
  • Som Tam
    Green Papaya Salad | Som Tum Thai | ส้มตำไทย
  • Thai Fried Tofu
    Thai Fried Tofu | Tau Hu Tod | เต้าหู้ทอด

Footer

↑ back to top

INFO

  • About
  • Privacy Policy
  • Terms & Conditions

BROWSE

  • Recipes
  • Guides
  • Pantry

CONNECT

  • Facebook
  • Instagram
  • Pinterest

As an Amazon Associate I earn from qualifying purchases.

Copyright © Rachel Cooks Thai 2024

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required