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.
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.
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.
- 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
- 1 1/2 bulb garlic, cloves separated, peeled & finely chopped
- 2 tbsp sunflower oil
- pinch of salt