Cherry & Dennis Helper Habitat

Thai Garlic Fried Pork Rice

泰式炸蒜豬肉飯

Thai Garlic Fried Pork Rice — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Thin pork is seasoned with garlic, pepper and fish sauce, fried in batches and served over hot rice with crisp garlic.

01

Ingredients

Main ingredients

500 g thin skinless pork collar slices
600 g cooked hot white rice
8 cloves garlic cloves
1 piece cucumber

Pork marinade

1 tbsp fish sauce
1 tsp light soy sauce
1 tsp sugar
0.5 tsp ground black pepper
1 tbsp cornflour

Frying oil

250 ml cooking oil

Thai Garlic Fried Pork Rice — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
frying pan
spatula
kitchen tongs
food thermometer
sieve
serving plate
grater
refrigerator

Thai Garlic Fried Pork Rice — tools

03

Steps

Thai Garlic Fried Pork Rice — Cut pork into small slices about five millimetres thick

Step 1

Cut pork into small slices about five millimetres thick

Cut pork into small slices about five millimetres thick.

Thai Garlic Fried Pork Rice — Grate six garlic cloves; thinly slice the remaining two

Step 2

Grate six garlic cloves; thinly slice the remaining two

Grate six garlic cloves; thinly slice the remaining two.

Thai Garlic Fried Pork Rice — Mix pork with grated garlic, fish sauce, soy, sugar, pepper and cornflour

Step 3

Mix pork with grated garlic, fish sauce, soy, sugar, pepper and cornflour

Mix pork with grated garlic, fish sauce, soy, sugar, pepper and cornflour.

Thai Garlic Fried Pork Rice — Cover and refrigerate for fifteen minutes; wash and slice cucumber

Step 4

Cover and refrigerate for fifteen minutes; wash and slice cucumber

Cover and refrigerate for fifteen minutes; wash and slice cucumber.

Thai Garlic Fried Pork Rice — Pour oil into the pan and heat over medium

Step 5

Pour oil into the pan and heat over medium

Pour oil into the pan and heat over medium.

Thai Garlic Fried Pork Rice — Fry sliced garlic over medium-low until pale golden, then remove

Step 6

Fry sliced garlic over medium-low until pale golden, then remove

Fry sliced garlic over medium-low until pale golden, then remove.

Thai Garlic Fried Pork Rice — Drain garlic in a sieve; do not wait until dark brown

Step 7

Drain garlic in a sieve; do not wait until dark brown

Drain garlic in a sieve; do not wait until dark brown.

Thai Garlic Fried Pork Rice — Divide pork into two batches and place the first batch into the hot oil piece by piece

Step 8

Divide pork into two batches and place the first batch into the hot oil piece by piece

Divide pork into two batches and place the first batch into the hot oil piece by piece.

Thai Garlic Fried Pork Rice — Fry each batch for three to four minutes, turning midway, until golden

Step 9

Fry each batch for three to four minutes, turning midway, until golden

Fry each batch for three to four minutes, turning midway, until golden.

Thai Garlic Fried Pork Rice — Confirm the thickest pork reaches at least 75°C at the centre, then drain

Step 10

Confirm the thickest pork reaches at least 75°C at the centre, then drain

Confirm the thickest pork reaches at least 75°C at the centre, then drain.

Thai Garlic Fried Pork Rice — Fry the second batch the same way and confirm its temperature

Step 11

Fry the second batch the same way and confirm its temperature

Fry the second batch the same way and confirm its temperature.

Thai Garlic Fried Pork Rice — Divide hot rice among plates; top with pork, cucumber and crisp garlic and serve at once

Step 12

Divide hot rice among plates; top with pork, cucumber and crisp garlic and serve at once

Divide hot rice among plates; top with pork, cucumber and crisp garlic and serve at once.

Common mistakes

Adding all pork at once drops the oil temperature and makes it greasy; fry in batches.

Tips

Remove garlic when pale gold; residual heat will darken it further.