These bite sized Thai pork toasts are the perfect party food or appetizer. With the crispy bread and savory pork on top paired with the sweet and sour cucumber relish (ajaad), they're super addictive!
Why We Love This Recipe
Like my crispy air fryer wontons with pork, Thai pork toast or khanom pang na moo is one of the most popular Thai appetizers or snacks. If you're looking for a finger food recipe for the next party you're hosting or something to make with your kids on the weekend, Thai pork toast is the perfect choice!
You might think they like a lot of work if you've had these toasts as an appetizer in a Thai restaurant. But actually they're really easy to make.
Believe it or not, this dish one of the first things many Thai kids learn cook with their moms. I think the reason is that this toasts are fun to make and a hearty snack.
Although they can be a little greasy because they're dee- fried, my mom always preferred me to eat something like this over sugary sweets when I was a kid.
For those of you who worry about the grease, I've included a tip in the Tips section below for you.
** Be sure to check out my purple sweet potato hummus and edamame hummus recipes as well!
Video Tutorial
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient Notes
Bread: This recipe calls for regular sandwich bread. You don't want the slices to be to thick, otherwise the toasts will end up very oily. And it's always good to keep the bread and pork ratio right.
Ground pork: I personally don't like to use pork that comes with a lot of fat, but if that's your thing, go for it. I have a separate post for the marinade I use for the ground pork in this recipe. You can use it with ground pork in many Thai dishes. Be sure to check it out and save it: How To Marinate Ground Or Minced Pork Thai Style.
Sugar: No skipping here! It's for rounding out the flavor.
Egg: I use a duck egg here but a chicken egg is fine too.
Step-By-Step Instructions
Step 1: Cut each slice of regular sandwich bread into 4 squares and set aside.
Step 2: Pound the cilantro roots in a mortar until fine.
Step 3: Add the white peppercorns and continue to pound.
Step 4: Add the garlic and pound until everything is well-mixed and fine. Scoop the mixture off the mortar and set aside.
Step 5: In a mixing bowl, add the soy sauce, sugar, and garlic mixture to the ground pork.
Step 6: Use your hand to mix all the ingredients together.
Step 7: Beat the egg and add the beaten egg to the pork.
Step 8: Mix the egg and the pork with your hand.
Step 9: Take about 1 teaspoon of the pork mixture and spread it on each piece of toast.
Step 10: Garnish the pork mixture on each piece of toast with a cilantro leaf on top.
Step 11: Heat 2 cups of oil in a frying pan. Once the oil starts to sizzle, add the toasts to the pan to deep fry. After about 10 seconds, turn the upper side of each toast down and fry for about another 10 seconds so that the pork is cooked and both sides brown evenly.
Step 12: Use a spatula to transfer the toasts to a dish lined with paper towels to soak up the excess oil before serving with ajaad.
Tips
1. You can toast the bread before cutting it into squares and spreading pork on it. This way, the toasts will absorb less oil when fried and make them stay crunchy for longer.
2. Use medium heat to deep fry the toasts so that they don't burn.
3. These toasts must be had with the sweet and sour cucumber relish or ajaad. You can check out my ajaad recipe here. Make sure you make it in advance. This allows you to enjoy the toasts while they're still warm.
4. I recommend making these toasts in an amount you can finish within one sitting. Reheating makes them very oily and usually very, very brown, making them look unappealing.
Related Recipes
📖 Recipe
Thai Pork Toast | Khanom Pang Na Moo | ขนมปังหน้าหมู
Ingredients
- 8 slices sandwich bread toasted
- 2 cilantro roots
- ½ teaspoon white peppercorns
- 8 cloves garlic peeled
- 10.6 ounces ground pork
- ½ tablespoon soy sauce
- 1 pinch sugar
- 1 egg
- 32 fresh cilantro leaves
- 2 cups oil
Instructions
- Cut each slice of regular sandwich bread into 4 squares and set aside.
- Pound the cilantro roots in a mortar until fine.
- Add the white peppercorns and continue to pound.
- Add the garlic and pound until everything is well-mixed and fine. Scoop the mixture off the mortar and set aside.
- In a mixing bowl, add the soy sauce, sugar, and garlic mixture to the ground pork.
- Use your hand to mix all the ingredients together.
- Beat the egg and add the beaten egg to the pork.
- Mix the egg and the pork with your hand.
- Take about 1 teaspoon of the pork mixture and spread it on each piece of toast.
- Garnish the pork mixture on each piece of toast with a cilantro leaf on top.
- Heat 2 cups of oil in a frying pan. Once the oil starts to sizzle, add the toasts to the pan to deep fry. After about 10 seconds, turn the upper side of each toast down and fry for about another 10 seconds so that the pork is cooked and both sides brown evenly.
- Use a spatula to transfer the toasts to a dish lined with paper towels to soak up the excess oil before serving with ajaad.
Video
Notes
- You can toast the bread before cutting it into squares and spreading pork on it. This way, the toasts will absorb less oil when fried and make them stay crunchy for longer.
- Use medium heat to deep fry the toasts so that they don't burn.
- These toasts must be had with the sweet and sour cucumber relish or ajaad. You can check out my ajaad recipe here. Make sure you make it in advance. This allows you to enjoy the toasts while they're still warm.
- I recommend making these toasts in an amount you can finish within one sitting. Reheating makes them very oily and usually very, very brown, making them look unappealing.