Moo Tod (Thai Fried Pork)
Moo Tod is classic Thai fried pork that’s crisp on the outside, juicy inside, and packed with savory flavor. It’s simple, addictive, and meant to be eaten with sticky rice or enjoy as a snack on it's on.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound pork shoulder or pork loin
- 1 teaspoon white pepper or black pepper
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Golden Mountain seasoning sauce
- ½ teaspoon MSG (optional)
- 5 cloves garlic, finely chopped or pounded so it crisps while frying.
- 2 tablespoons cornstarch or rice flour
- Neutral oil, such as vegetable or canola oil, for frying.
Instructions
- 1
Slice 1 pound of pork into thin, bite-sized strips, keeping the pieces similar in size so they cook evenly. A little fat is good and helps keep the pork juicy.
- 2
Add the pork to a large bowl and sprinkle with white pepper, sugar, fish sauce, oyster sauce, Golden Mountain seasoning sauce, and MSG if using. Toss well so every piece is evenly coated.
- 3
Add the chopped garlic and gently mix again, making sure the garlic sticks to the pork rather than sinking to the bottom of the bowl. Let marinate for 15 to 30 minutes. Longer if able, up to 10 hours.
- 4
Sprinkle cornstarch or rice flour over the pork and toss gently until lightly dusted. Do not overcoat, as this is meant to create a thin, crispy crust.
- 5
Heat neutral oil in a wok or deep pan over medium-high heat until a small piece of pork sizzles immediately when added.
- 6
Add the pork in batches, making sure not to overcrowd the pan, and fry until golden brown, crisp at the edges, and fully cooked through, stirring occasionally so the garlic fries evenly without burning.
- 7
Remove the pork and drain on paper towels or a rack, allowing it to rest briefly so it crisps up even more.
- 8
Serve Moo Tod hot with sticky rice, fresh herbs or raw vegetables, and nam jim jaew or a simple chili dipping sauce.