Thai Pork with Garlic and Pepper
Moo kratiam is a Thai classic: tender pork sliced thin and seared until golden, then tossed with a savory garlic-pepper sauce. Ready in under 20 minutes, perfect over rice.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder or butt, thinly sliced
- 6 cloves garlic cloves, minced
- 1.5 tsp black pepper, freshly cracked
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp olive oil
Instructions
- 1
Pat the pork slices dry with paper towels, pressing gently to remove surface moisture so they will brown better when cooked.
- 2
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Crack the black pepper coarsely with the side of a knife or with a pepper mill so you have 1.5 teaspoons of cracked pepper.
- 4
Pour the fish sauce and soy sauce into a small bowl and stir with a spoon until blended together, about 10 seconds.
- 5
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add half the pork slices in a single layer and cook without stirring for 2 minutes until the bottoms turn golden brown.
- 7
Flip each slice with tongs and cook the other side for 1 minute until light brown, then slide onto a plate.
- 8
Pour the remaining 1 tablespoon of oil into the skillet, then add the second batch of pork and repeat steps 6 and 7, then slide onto the plate.
- 9
Reduce heat to medium, then add the minced garlic and cracked pepper to the same skillet and stir constantly for 30 seconds until the garlic smells strongly fragrant and turns light golden.
- 10
Pour in the fish sauce and soy sauce mixture, then use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the skillet, about 15 seconds.
- 11
Return all the cooked pork to the skillet and toss with the garlic sauce using tongs for 1 minute until every piece is coated.
- 12
Divide the pork and sauce between two plates or bowls and serve hot, with steamed jasmine rice on the side if desired.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- small bowl
- spoon
- tongs
- wooden spoon
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