Thai Fried Pork Recipe (Moo Tod)
Crispy Thai fried pork made with a simple marinade and light coating. Juicy inside, golden outside, and perfect with rice.
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.
Calories: 679kcal | Carbohydrates: 7g | Protein: 30g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 479mg | Potassium: 527mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
