This week we’ve been featuring authentic Thai recipes from host Aoy — a passionate food lover who has dedicated herself to teaching other how to prepare Thai dishes! She lives on the banks of the Tha Chin River in the Nakhon Sathom Province, just outside Bangkok. Read on for her recipe on how to make delicious Thai fried pork!
A note from chef Aoy: “Moo Kha Chai, or Thai fried pork, is one of our signature dishes at the restaurant. After deep-frying the pork to a flavorful golden brown, it should taste a little like jerky, but not be hard and chewy. The meat should be soft and juicy, and coated with a sweet marinade that’s rich with flavors of coriander root, lemongrass, galangal, finger root, ginger, turmeric, garlic, and shallots.”
Thai Fried Pork with Fingeroot and Herbs (Moo Kah Chai)
10 red fresh chilies
20 dried hot red chilies (can adjust chilies to taste according to spice preference)
7 tsp. coriander seeds
4 roots of fresh cilantro (coriander)
5 stalks of fresh lemongrass, chopped
1 tsp. black peppercorns, whole
4 tbsp. galangal (kha), grated
10 leaves of fresh kaffir lime (sometimes called bai makroot), finely chopped
10 tbsp. small shallots, chopped
1 head, or 12-20 cloves garlic, minced
2 tbsp. fresh turmeric root, grated
1 cup ginger, grated or chopped
1/2 pound fresh finger root
1 tsp. cumin
1 tbsp. palm (coconut) sugar
1 tsp. salt
1.5 tbsp. light soy sauce
1 tbsp. dark soy sauce
1.5 tbsp. oyster sauce
2 tbsp. pineapple juice
2/3 pound pork shoulder, cut into thin strips
1-2 cups vegetable oil (enough to cover the pan)
Grind together the chilies, coriander seeds, cilantro root, lemongrass, peppercorns, galangal, kaffir lime leaves, shallots, garlic, turmeric and ginger using a mortar and pestle until you have a coarse paste.
Add the paste to the cut of pork, along with the cumin, palm sugar, salt, soy sauces, oyster sauce and pineapple juice. Let it marinate for 15-30 minutes.
While the pork is marinating, heat oil in a wok or pan on medium heat. When hot, add the sliced finger root. Deep fry the root until golden brown, then remove and set aside on paper towel to dry. Remove any browned bits from remaining oil.
Reheat the leftover oil. When hot, add the pork. Cook until well-fried. Remove the pork from pan with a slotted spoon, letting the oil drain (or you can let it drain on a paper towel if desired).
Plate the pork and added fried finger root to garnish.
Enjoy it while it’s hot!
Thank you, Aoy, for this delicious pork recipe! For more flavorful Thai dishes like this one, visit Aoy in Bangkok today..