Moo Pad Gratiam Prik Thai On
Thai Fried Pork Loin with Garlic and Green Pepper
My series of simple dishes that I started for Anne continues, so that she has a few recipes for her second home in the Bernese Oberland. This time it is a
quick, Thai “Moo Pad Gratiam Prik Thai On” (
“Prik Thai On” (
Ingredients for two servings
For the Marinated Meat
- 450 g (15.9 oz) pork loin
- 3 tbsp light soy sauce
- 2 tsp palm sugar or brown sugar
- ½ tsp white peppercorns
For the Dish Itself
- the marinated meat from above
- 2 bulbs Chinese garlic
- 2 spring onions
- 4 sprigs fresh green pepper
- ¼ tsp palm sugar or brown sugar
- ½ tsp white peppercorns
- 3 tbsp fish sauce
- one sprig of coriander
- 3 tbsp vegetable oil
Preparation
First, the meat needs to be marinated. To do this, cut it into bite-sized pieces and place it in a sufficiently large, flat bowl. Then crush the white pepper in a mortar and mix it with the soy sauce and sugar. Pour this sauce over the meat, mix everything well and leave to marinate for half an hour.
In the meantime, peel the garlic and cut it into fine strips. Then cut the spring onions into diagonal pieces and pluck the coriander leaves from the stem. Finally, crush some more white pepper and mix it with the fish sauce and palm sugar.
Once the meat has marinated long enough, heat the oil in a pan and fry the meat until it has completely changed color. The sugar in the marinade allows it to caramelize in places.
As soon as the meat is slightly browned, add the garlic and fry until lightly golden. Then deglaze everything with the prepared sauce. Reduce the heat a little and add the green pepper. Leave the Moo Pad Gratiam Prik Thai On to simmer for about three to four minutes.
Finally, add the spring onions and leave the dish to simmer for another two minutes. Garnish the finished Moo Pad Gratiam Prik Thai On with a few coriander leaves and serve with jasmine rice.
