What cut of pork is best for Moo Tod?

Pork shoulder works best because it stays juicy, but pork loin or pork belly also work well when sliced thin.

No. The heat usually comes from the dipping sauce, not the pork itself.

Can I make Moo Tod with chicken?

Yes. Chicken thighs work best and can be prepared the same way.

How long does Moo Tod take to cook?

From start to finish, about 30 minutes including marinating time.

Moo Tod (Thai Fried Pork)

Name: Moo Tod (Thai Fried Pork)
Prep time: 15 min
Cook time: 10 min
Total time: PT-494068H6M1S
Cuisine: Thai
Ingredients: 1 pound pork shoulder or pork loin; 1 teaspoon white pepper or black pepper; 1 teaspoon sugar; 1 tablespoon fish sauce; 1 tablespoon oyster sauce; 1 tablespoon Golden Mountain seasoning sauce; ½ teaspoon MSG (optional); 5 cloves garlic, finely chopped or pounded so it crisps while frying.; 2 tablespoons cornstarch or rice flour; Neutral oil, such as vegetable or canola oil, for frying.

Description

Moo Tod is classic Thai fried pork that’s crisp on the outside, juicy inside, and packed with savory flavor. It’s simple, addictive, and meant to be eaten with sticky rice or enjoy as a snack on it's on.

Ingredients

Scale

1 pound pork shoulder or pork loin
1 teaspoon white pepper or black pepper
1 teaspoon sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon Golden Mountain seasoning sauce
½ teaspoon MSG (optional)
5 cloves garlic, finely chopped or pounded so it crisps while frying.
2 tablespoons cornstarch or rice flour
Neutral oil, such as vegetable or canola oil, for frying.

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Instructions

Prep the pork. Slice 1 pound of pork into thin, bite-sized strips, keeping the pieces similar in size so they cook evenly. A little fat is good and helps keep the pork juicy.
Season the pork. Add the pork to a large bowl and sprinkle with white pepper, sugar, fish sauce, oyster sauce, Golden Mountain seasoning sauce, and MSG if using. Toss well so every piece is evenly coated.
Add the garlic. Add the chopped garlic and gently mix again, making sure the garlic sticks to the pork rather than sinking to the bottom of the bowl. Let marinate for 15 to 30 minutes. Longer if able, up to 10 hours.
Lightly coat with flour. Sprinkle cornstarch or rice flour over the pork and toss gently until lightly dusted. Do not overcoat, as this is meant to create a thin, crispy crust.
Heat the oil. Heat neutral oil in a wok or deep pan over medium-high heat until a small piece of pork sizzles immediately when added.
Fry the pork. Add the pork in batches, making sure not to overcrowd the pan, and fry until golden brown, crisp at the edges, and fully cooked through, stirring occasionally so the garlic fries evenly without burning.
Drain and rest. Remove the pork and drain on paper towels or a rack, allowing it to rest briefly so it crisps up even more.
Serve. Serve Moo Tod hot with sticky rice, fresh herbs or raw vegetables, and nam jim jaew or a simple chili dipping sauce.

Notes

Use medium heat so the pork cooks through without burning the garlic
Do not overcrowd the pan or the pork will steam instead of fry
Cornstarch gives a lighter crisp, while rice flour gives more crunch
Fry in batches and let the pork rest on a rack or paper towel

Prep Time: 15 minutes (plus 15 to 30 minutes marinate time)
Cook Time: 10 minutes
Category: Isaan food
Method: Frying
Cuisine: Thai