Muu Tod Gra-tiem Prik Thai

Garlic and Pepper Crusted Pork is a recipe with authentic Thai flavors. This dish can be a one-plate-dish with rice (sticky rice is a great match), or you can serve with a many-dish meal. You can either marinate the day before, or make it in the morning to eat at dinner. Serve with Prik Naam Bplaa: 1 tablespoon fish sauce with a chili sliced into rings.

Yield:

 

Ingredients

1. 1/2 kilogram (about 1lb) pork steaks, boneless loin cut
2. 1 1/2 tablespoons chopped coriander roots, with about 2" of the stem still on. (about 2-3 roots)
3. 3/4 teaspoon salt
4. 1/4 cup garlic cloves, de-skinned
5. 1 tablespoon black peppercorns
6. 1 1/2 tablespoons white soy sauce
7. 1 tablespoon white sugar
8. 1/2 cup tempura or all-purpose flour

Directions

1. Smash the cilantro roots and salt in a stone mortar & pestle until a paste.
2. Add de-skinned garlic, and smash. Then add peppercorns and smash until paste.
3. Cut the meat into 4 equal slices, and put in a bowl. Add the cilantro paste, white soy sauce and sugar. Mix to cover the meat.
4. Coat with flour making sure to shke off any excess. Refrigerate, covered, for at least 10 hours.
5. Once the meat has marinated, fry on medium heat in about 1/2″ of oil until the meat is cooked through and dark brown, flipping once (about 2 minutes on each side). The meat will be pink and not white, since it’s marinated. Do not overcook or burn the garlic crust.

Notes