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

  • 1 1/2 pound 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 cabbage
  • 5 slices cucumber
  • 2 slices tomato
  • 2 Tsp chopped chinese parsley

(simple, tasty for lunch-box at work). Slice pork across grain at the size of 1/2 x 1 x 1 1/2", trim off fat. 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. 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 you have a microwave at your work place). Put 1-2 leaves of cabbage in the bottom of Tupperware, put 2 scoops steamed rice on top of cabbage. Then put fried pork, sliced cucumber, and tomato on top of rice. Pour small amount of sauce on top. Warm in microwave for 2 minutes before serving.

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