Thai Pork Toast | Khanom Pang Na Moo | ขนมปังหน้าหมู
These bite sized Thai pork toasts are the perfect party food or appetizer. With the crispy bread and savory pork on top paired with the sweet and sour cucumber relish (ajaad), they're super addictive!
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 slices sandwich bread (toasted)
- 2 cilantro roots
- ½ teaspoon white peppercorns
- 8 cloves garlic (peeled)
- 10.6 ounces ground pork
- ½ tablespoon soy sauce
- 1 pinch sugar
- 1 egg
- 32 fresh cilantro leaves
- 2 cups oil
Instructions
- 1
Cut each slice of regular sandwich bread into 4 squares and set aside.
- 2
Pound the cilantro roots in a mortar until fine.
- 3
Add the white peppercorns and continue to pound.
- 4
Add the garlic and pound until everything is well-mixed and fine. Scoop the mixture off the mortar and set aside.
- 5
In a mixing bowl, add the soy sauce, sugar, and garlic mixture to the ground pork.
- 6
Use your hand to mix all the ingredients together.
- 7
Beat the egg and add the beaten egg to the pork.
- 8
Mix the egg and the pork with your hand.
- 9
Take about 1 teaspoon of the pork mixture and spread it on each piece of toast.
- 10
Garnish the pork mixture on each piece of toast with a cilantro leaf on top.
- 11
Heat 2 cups of oil in a frying pan. Once the oil starts to sizzle, add the toasts to the pan to deep fry. After about 10 seconds, turn the upper side of each toast down and fry for about another 10 seconds so that the pork is cooked and both sides brown evenly.
- 12
Use a spatula to transfer the toasts to a dish lined with paper towels to soak up the excess oil before serving with ajaad.