Muh Phad Gratiam Prik Thai

matt · 5 November 2023
Date Posted
Ingredients
  • 2 tbsp vegetable oil
  • 500 g pork escalope
  • ½ bulb(s) garlic or 1 bulb of Thai garlic
  • 10 coriander roots
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • sugar
  • 2 tsp white peppercorns

For the dip:

  • 5 clove(s) garlic
  • 5 green Thai chillies (prik kee noo), chopped
  • 2 tbsp lime juice
  • 1 ½ tbsp fish sauce
  • ½ tbsp sugar
  • coriander leaves or scallions
  • To garnish:
  • lettuce leaves
  • cucumber, sliced
Body
  1. Ground peppercorns, garlic and coriander roots briefly in a mortar, then transfer into a blender, add some oil and process until a smooth and well combined paste forms.
  2. Cut the pork in bite-sized slices.
  3. Heat a wok, add oil and fry the paste on medium heat until it smells. Add the meat and stir-fry until golden brown, then reduce heat. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar.
  4. For the dip, combine garlic, chilies, lemon juice, fish sauce and sugar and stir well. If you like, add chopped coriander or chopped spring onions.
  5. Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Serve with the dip.
  6. This dish can also be part of a Thai menu. In this case, serve the rice separately.
  7. Squid can be substituted for pork