Fried Garlic Pork Recipe | Moo Tod Gratiem

Fried Garlic Pork or Moo Tod Gratiem in Thai is one of my favourite meat dishes to order at Thai eateries.

However, I always have one gripe while ordering fried garlic pork at Thai restaurants – there is just too little garlic in the dish. So for my recipe, I simply chopped/sliced up the garlic coarsely before frying them so they come in ‘bigger’ chunks and hence are more ‘noticeable’, haha.

Fried Garlic Pork Recipe | Moo Tod Gratiem

I don’t know about you guys but I think the most important element in a Fried Garlic Pork dish is actually the garlic itself. It is what gives the most flavour and makes the dish so special. If you want your dish to taste even more authentic, buy those Thai garlic from the Thai Supermarket @ Golden Mile Complex for the best effect.

Fried Garlic Pork Recipe | Moo Tod Gratiem

Don’t worry about having that garlicky taste in the mouth from consuming too much garlic. Once garlic is fried, its flavour actually becomes milder. In fact, I think fried garlic tastes more like potato chips but are way more fragrant. 😉

For the pork, I would recommend using shoulder cut instead of lean cut. Lean pork will normally end up being tough and chewy after frying.

If you’re interested to try another pork with garlic dish, check out my Pork Collar with Crispy Garlic Sauce Recipe.

Fried Garlic Pork Recipe
  • 500g pork shoulder, sliced into small pieces
  • 4 cloves garlic, minced
  • 4 shallots, minced
  • 2 tsp fish sauce
  • 2 tbsp oyster sauce
  • 3 tbsp sugar
  • 6 tbsp hot water
  • sunflower oil for frying
  • parsley as garnish
For the fried garlic:
  • 1 1/2 bulb garlic, cloves separated, peeled & finely chopped
  • 2 tbsp sunflower oil
  • pinch of salt
To prepare the caramel sauce for the meat marinade, melt sugar in a non-stick frying pan on low heat. Heat till the sugar mixture turns medium brown.
Add hot water and continue to cook till you get a syrupy consistency.
Transfer the caramel sauce to a small bowl and set aside to cool slightly.
Add garlic, shallots, fish sauce, oyster sauce and caramel sauce (from Step 3) to the pork. Stir thoroughly and leave in fridge to marinate for at least 2 hours.
Heat 2 tablespoon sunflower oil in pan. Add the garlic and sprinkle salt over it.
Pan-fry the garlic till golden brown and crispy. Transfer onto paper towels to absorb excess grease.
Add more oil into the same pan till about 1-inch height. Heat on high.
Drain the marinade liquid from the pork and gently drop the pork slices into the oil.
Fry the pork till they are browned on the outside.
Transfer the pork onto a serving plate and scatter the fried garlic on top. Garnish with parsley and serve.

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