Moo kratiem (garlic pepper pork)

Time: 25 minMarinating: 15 min2 servingsapprox. 670 kcal / serving (estimated)approx. 34 g protein / serving

A simple Thai home dish built on the classic Thai trio of garlic, white pepper and coriander stem. Not spicy, quick to make, loved by kids too.

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Method

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Pound half the garlic, the coriander stems and the white pepper into a paste in a mortar. Finely chop the remaining garlic.
Mix the meat with the paste, the oyster sauce, soy sauce, fish sauce and sugar, and let stand for 15 minutes.
Heat the oil in a wok over medium heat, and fry the chopped garlic, stirring, for 2-3 minutes until golden and crispy. Remove with a slotted spoon, leaving the oil in the wok.
Turn the fragrant oil up to high heat, and fry the meat for 3-4 minutes until cooked through and browned at the edges.
Add the water and toss until the sauce thickens and coats the meat.
Spoon onto rice, sprinkle with the crispy garlic, and serve with cucumber slices.

A Receptnaptár original recipe. Calories and protein are estimated.

Don't fry the garlic too dark, or it turns bitter; take it out as soon as it's golden.
Also made with chicken (gai kratiem) or prawns.