Muh Phad Gratiam Prik Thai

Ingredients for 4 servings:

• 2 tbsp vegetable oil
• 500 g pork schnitzel or neck steak
• ½ bulb(s) of garlic or 1 bulb of Thai garlic
• 2 tsp white pepper, freshly ground
• 10 coriander roots
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• some sugar
• 5 clove(s) garlic, chopped
• 5 chili peppers, chopped (Prik Kee Nuu, the small bird’s eye chilies)
• 2 tbsp lime juice
• ½ tbsp fish sauce
• ½ tbsp sugar
• some coriander leaves, chopped or
• 2 spring onions
• e.g. lettuce leaves
• n. B. Cucumber(s) – slices

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pork with garlic and pepper (Thailand)

Roughly crush the peppercorns. Roughly chop the garlic and coriander roots. Place everything in a blender and process into a paste. Add a little oil if necessary to ensure the ingredients blend well. First slice the pork, then cut it into bite-sized pieces. Heat the oil in a wok and fry the paste over medium heat until fragrant. Add the meat and fry over high heat until well browned all over, then reduce the heat slightly and cook for about 5 minutes. Season to taste with soy sauce, fish sauce, oyster sauce, and sugar. For the dip, mix the garlic cloves, chilies, lime juice, fish sauce, and sugar well. If you like, add chopped coriander leaves. If you don’t like coriander, you can also use finely chopped spring onions. The meat can be served over rice (or vegetable fried rice) and should be dressed with some lettuce leaves and cucumber slices. It can also be a great part of a Thai meal. Such a menu should always include a dish with roasted, rather dry meat. Squid can also be easily substituted for pork.