Moo Choop Pang Tod is a beloved Thai street food classic featuring tender pork slices coated in a light, crispy batter and deep-fried to perfection. The star of this dish is the accompanying sweet and sour sauce, which balances sweet sugar, tangy vinegar, and sharp garlic with a hint of chili heat. The pork is thinly sliced to ensure it cooks quickly and develops a shatteringly crisp texture. This dish is incredibly versatile, serving as a satisfying main course or a flavorful appetizer. It pairs beautifully with steamed rice or fresh vegetables to cut through the richness. Simple to prepare with pantry staples, it delivers an authentic burst of Thai flavor that is both comforting and exciting.
Thai Crispy Fried Pork
Description
Moo Choop Pang Tod is a beloved Thai street food classic featuring tender pork slices coated in a light, crispy batter and deep-fried to perfection. The star of this dish is the accompanying sweet and sour sauce, which balances sweet sugar, tangy vinegar, and sharp garlic with a hint of chili heat. The pork is thinly sliced to ensure it cooks quickly and develops a shatteringly crisp texture. This dish is incredibly versatile, serving as a satisfying main course or a flavorful appetizer. It pairs beautifully with steamed rice or fresh vegetables to cut through the richness. Simple to prepare with pantry staples, it delivers an authentic burst of Thai flavor that is both comforting and exciting.Ingredients
Directions
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In a bowl, toss the pork strips with 1 teaspoon of salt and marinate for 15-20 minutes.
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In a separate bowl, whisk together rice flour, all-purpose flour, water, and ground white pepper until smooth to form a batter.
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Heat oil in a deep skillet or wok over medium heat until hot but not smoking.
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Dip the marinated pork strips into the batter, ensuring they are evenly coated.
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Carefully place the battered pork into the hot oil and fry until golden brown and crispy on both sides.
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Remove the fried pork from the oil and drain well on a wire rack or paper towels.
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While the pork is frying, prepare the sauce by combining chopped garlic, sliced chilies, vinegar, sugar, and 1 1/2 teaspoons of salt in a small saucepan.
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Cook the sauce mixture over low heat, stirring occasionally, until the sugar dissolves and the sauce becomes slightly thick and bubbly.
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Remove the sauce from heat and let it cool to room temperature.
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Serve the crispy fried pork immediately, accompanied by the cooled sweet and sour dipping sauce.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1040.8kcal
- % Daily Value *
- Total Fat 61.4g95%
- Saturated Fat 9.3g47%
- Cholesterol 0.0mg0%
- Sodium 4877.9mg204%
- Total Carbohydrate 106.6g36%
- Dietary Fiber 3.9g16%
- Sugars 0.4g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use pork loin which is lean and tender. Slice the pork against the grain to ensure it is easy to chew.
The sauce is meant to be served cool or at room temperature. This contrasts nicely with the hot, crispy pork.
Adjust the amount of sugar and vinegar in the sauce to your personal preference for sweetness or tanginess.
If you prefer a spicier sauce, add more sliced chilies or a pinch of red pepper flakes.
Do not overcrowd the pan when frying the pork, as this can lower the oil temperature and result in soggy batter. Fry in batches if necessary.
Store leftover fried pork in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness. The sauce can be stored in the fridge for up to a week.
