Moo Kratiem Prik Thai: Garlic-Pepper Pork Over Rice

Why You’ll Love This Recipe

• Big garlic and warm white pepper flavor in under 30 minutes.
• Ultra-tender, thin-sliced pork with a glossy, savory-sweet glaze.
• Crunchy fried garlic crumbs for irresistible texture.
• Packs pantry staples into a weeknight-friendly Thai favorite.

Grocery List

• Produce: Garlic, cilantro
• Dairy: None
• Pantry: Light soy sauce, oyster sauce, fish sauce, sugar (palm or white), white peppercorns or ground white pepper, jasmine rice, neutral oil (canola/peanut), low-sodium chicken stock (optional), cornstarch (optional)

Full Ingredients

Pork and Marinade

• 1 lb (450 g) pork shoulder or loin, thinly sliced across the grain (1/8 in / 3 mm)
• 8 garlic cloves, peeled
• 1 1/2 tsp white peppercorns (or 1 1/4 tsp pre-ground white pepper)
• 1 1/2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 2 tsp sugar (palm sugar preferred, white sugar ok)
• 1 tsp neutral oil
• Optional: 1 tsp cornstarch (for a slightly thicker, glossy finish)

Fried Garlic Crumbs

• 6 garlic cloves, very finely minced
• 1/4 cup (60 ml) neutral oil
• Pinch of fine salt

Stir-Fry and Finish

• 1 tbsp reserved garlic oil (from frying; or neutral oil)
• 3 tbsp water or low-sodium chicken stock
• 1/4 tsp ground white pepper, plus more to taste

To Serve

• 4 cups hot steamed jasmine rice
• 1/2 cup loosely packed cilantro leaves, roughly chopped
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Make the garlic–pepper paste and marinate the pork

For the most aromatic flavor, use a mortar and pestle: pound 8 garlic cloves with the white peppercorns to a coarse paste. In a bowl, combine the paste, light soy sauce, oyster sauce, fish sauce, sugar, and 1 tsp oil. Toss in the thin-sliced pork until evenly coated. If you want a slightly thicker glaze later, add the optional 1 tsp cornstarch now. Let the pork marinate for 10–20 minutes at room temperature while you prepare the fried garlic.

Step 2: Fry the garlic crumbs

Place the minced garlic and oil in a small skillet and set over medium-low heat. Warm to about 275°F/135°C (the garlic will bubble gently). Stir constantly for 3–5 minutes until the garlic turns pale golden—remove it before it gets dark to avoid bitterness. Strain immediately, spread the garlic on paper towels, and season with a small pinch of salt. Reserve 1 tbsp of the fragrant garlic oil for stir-frying; save the rest for another use.

Step 3: Preheat the pan for high-heat searing

Set a wok or large skillet over high heat for 2–3 minutes until just smoking (about 425–450°F / 220–230°C if using an infrared thermometer). Add the reserved 1 tbsp garlic oil and swirl to coat.

Step 4: Sear the pork in batches

Working in 2 batches to avoid crowding, lay the pork slices in a single layer. Sear 45–60 seconds per side until browned at the edges and just cooked through. Transfer the first batch to a plate and repeat with the remaining pork. Return all pork and any juices to the pan.

Step 5: Create the glossy sauce

Reduce the heat to medium-high. Add 3 tbsp water or stock to the pan, scraping up any browned bits. Simmer 30–60 seconds until the liquid thickens and clings to the pork. If you did not add cornstarch to the marinade and prefer a thicker glaze, stir together 1 tsp cornstarch with 1 tbsp water and add now, tossing for 15–20 seconds. Finish with 1/4 tsp ground white pepper, tasting and adjusting with a splash of fish sauce or a pinch of sugar if needed.

Step 6: Plate and garnish

Spoon pork and sauce over hot jasmine rice. Shower generously with the crispy fried garlic crumbs and cilantro. Add a final pinch of white pepper and a squeeze of lime if you like a bright finish. Serve immediately while sizzling and aromatic.

Pro Tips

• Partially freeze pork for 20–30 minutes for easier, ultra-thin slicing; always cut across the grain for tenderness.
• Pull the fried garlic while it’s still pale gold—it continues to brown off heat.
• Use shoulder for juicy results; loin works too but cook it fast to keep it tender.
• Batch sear. Crowding the pan steams the pork and dulls browning.
• White pepper is the star—freshly ground peppercorns give an extra-warm, floral kick.

Variations

• Chicken Kratiem: Swap pork for thin-sliced chicken thigh; cook exactly the same way.
• Garlic Tofu: Use firm tofu, pressed and sliced; pan-sear to golden before saucing.
• With a Crispy Fried Egg (Kai Dao): Top each bowl with a fried egg—runny yolk enriches the sauce.

Storage & Make-Ahead

Marinate the pork up to 24 hours in the refrigerator. Fry garlic crumbs up to 1 week ahead; store airtight at room temperature. Cooked pork keeps 3 days in the refrigerator. Reheat gently in a skillet with a splash of water until just warmed; add garlic crumbs after reheating so they stay crisp. Uncooked marinated pork can be frozen up to 2 months; thaw in the fridge overnight before cooking.

Nutrition (per serving)

Approximate, without rice: 360 calories; 26 g protein; 23 g fat; 9 g carbohydrates; 1,050 mg sodium.