Thai Fried Pork Recipe (Moo Tod)
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Thai fried pork, or moo tod, is a popular street food dish made with marinated pork that’s lightly coated and fried until golden and crispy. This is the recipe we use in my family, simple, flavorful, and perfect with rice and dipping sauces.
A quick note before you start
There’s nothing that reminds me more of my childhood than pork jerky and deep-fried pork at my grandparents’ house.
Their recipe is very simple, but there are a few small things that make a big difference if you want to achieve a perfectly crispy outside and juicy inside.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Pork: The best cuts of pork for frying are those with a bit of fat, so they stay juicy inside while getting crispy outside. Pork shoulder, pork belly, or pork neck all work really well. Avoid very lean cuts like pork loin, as they can turn dry when fried.
- Tempura flour: Helps create a light, crispy coating. If you don’t have it, you can use all-purpose flour or a mix of flour and cornstarch.
- Cold water: Mixing the batter with cold water helps keep the coating light and crispy when fried.
- Oyster sauce: Adds a savory, slightly sweet flavor.
- Light soy sauce: Adds saltiness and balances the marinade.
- Dark soy sauce (optional): Adds a deeper color and a slightly richer flavor, but you can skip it if you don’t have it.
- Sugar: A small amount helps balance the salty flavors and adds a subtle caramelized finish when fried.
- Garlic: Adds aroma and flavor to the marinade.
How to make Thai fried pork
1: Marinate the pork. Place the sliced pork in a bowl. Add oyster sauce, soy sauce, sugar, garlic, and dark soy sauce (if using). Mix everything well, then let it marinate for about 15 minutes.
2: Add the flour. Sprinkle the tempura flour over the marinated pork. Add cold water, then mix until everything is lightly coated.
3: Heat the oil. Heat oil in a pan over medium-high heat. Once it’s hot, you’re ready to fry.
4. Fry the pork. Add the pork to the pan in batches. Fry until golden brown and crispy on the outside, turning occasionally so it cooks evenly.
5: Drain and serve. Remove the pork and let it drain on a rack or paper towels. Serve immediately while it’s still hot and crispy!
How it’s served in Thailand
Thai fried pork is best served with sticky rice or steamed jasmine rice. You can also add prik nam pla on the side or a spicy dipping sauce like nam jim jaew.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2–3 days.
To reheat, use a pan or air fryer to bring back some crispiness.
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Thai Fried Pork Recipe (Moo Tod)
Equipment
- Mixing bowl
- Pan or wok
- Slotted spoon
- Wire rack or paper towels
Ingredients
- 350 g pork
- 2 cloves garlic, minced
- ½ tbsp oyster sauce
- ½ tbsp light soy sauce
- ¼ tsp dark soy sauce, optional
- 1 tsp sugar
- 1 tbsp tempura flour
- 1 tbsp cold water
- oil, as needed for deep-frying
Instructions
- Marinate the pork. Add the sliced pork to a bowl with oyster sauce, soy sauce, sugar, garlic, and dark soy sauce (if using). Mix well and let it marinate for 15 minutes.
- Coat the pork. Sprinkle the tempura flour over the pork. Add about 1 tablespoon cold water and mix until lightly coated. The coating should be thin, not a thick batter.
- Heat the oil. Heat oil in a pan over medium-high heat until hot. The pork should sizzle immediately when added.
- Fry in batches. Add the pork in batches without overcrowding the pan. Fry until golden brown and crispy, turning occasionally for even cooking.
- Drain and rest. Remove the pork and drain on a rack or paper towels. Let it rest briefly to crisp up.
- Serve. Serve hot with rice and your favorite dipping sauce.
Video
Notes
- Use the nutrition card in this recipe as a guideline.