Thai Pork Toast | Khanom Pang Na Moo Recipe
An addictive and filling Thai snack paired with a sweet and sour cucumber relish.
Servings: 32 pieces
Ingredients
For the Toast
- 8 slices sandwich bread
- 300 grams ground pork I get lean pork to grind
- 5 cloves garlic
- 1 cilantro root
- ½ teaspoon white peppercorns
- ½ tablespoon soy sauce
- 1 tiny pinch sugar
- 1 egg beaten
- 32 fresh cilantro leaves
- 2-3 cups frying oil
For the Ajaad (Sweet and Sour Cucumber Relish)
- 6 shallots sliced
- 1 cup cucumber cut in half and sliced
- chopped chilies any kind and as many as you prefer
- 1½ cup water
- 3 ⁄4 cup granulated sugar
- 6 tablespoons vinegar
Instructions
For the Ajaad
- Over medium-low heat, dissolve the sugar in the water and add vinegar.
- Stir until thickened up and remove from heat to let cool.
- Put the vegetables and a bowl and pour the cooled vinegar mixture over the vegetables when the toast is ready to be served.
For the Toast
- Toast the bread so that it doesn't absorb too much oil when fried and stays crunchy longer.
- Cut each slice of bread into 4 even pieces.
- In a food processor, combine the garlic, cilantro root, white peppercorns, soy sauce, sugar and pork and process until smooth.
- Mix the beaten egg with the pork mixture.
- Spread about a tablespoon of pork on each piece of the cut bread, making sure the pork isn't too thick and that you have enough for all the bread.
- For every piece of bread, put a cilantro leave on top of the pork.
- In a frying pan, heat oil over medium heat. Fry the toast in batches by dropping about 6-7 pieces of toast individually each time with the pork side down into the pan. Once the pork side is golden brown, flip the pieces and fry until the other side is golden brown. Be careful not to burn the toast!
- Transfer the toast to a towel-lined plate with a slotted spoon.
- Arrange the toast on a serving plate and serve with the ajaad.