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Print this Recipe    Thai Fried Pork

Thai Fried Pork with Garlic and Pepper [Moo Tod Kratiam Prigtai]

1 1/2 lbs Pork Butt
3 Tsp pounded garlic
3 Tsp sugar
1 tsp white pepper
1 tsp chili powder (reduce to taste)
4 Tsp vinegar
3 Tsp soy
1 tsp salt
1 Tsp fish sauce
1 Tsp Sriracha or Tabasco sauce
3 leaves Chinese cabbages
5 slices cucumber
2 slices tomato
2 Tsp chopped Chinese Parsley

Slice pork across grain at the size of 1/2 x 1 x 1 1/2", strip off
fat if prefer lean. Mix 2 Tsp pounded garlic, 1 Tsp sugar, and
the rest of white pepper, soy and salt in large bowl. Mix pork
with ingredient for 30 minutes. Heat 1 cup vegetable oil in large
pan until slight smoke appears. (High heated oil will brown outside
while inside is still juicy.) Fry pork until outer part turns
golden brown. Serve on top of rice with Chinese cabbages, sliced
cucumber and tomato.

Mix the rest of garlic, sugar, vinegar, fish sauce, and Sriracha
in small bowl and stick in microwave for 1 minute. Let it set then
put chopped parsley on top.

For lunch box: (if your have a microwave at your work place)

Put 1-2 leaves of cabbages in the bottom of Tupperware, put 2 scoops
steamed rice on top of cabbages. Then put fried pork, sliced
cucumber, and tomato on top of rice. Pour slight amount of sauce
on top.

Stick in microwave for 2 mins before serve. Your colleagues will
be jealous of what you have for lunch :-).

The rest of fried pork can be stored in refrigerator for about a
week.

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