Thai Pork Toast | Khanom Pang Na Moo | ขนมปังหน้าหมู

crispy Thai pork toast served with cucumber relish

5 from 11 votes

Thai Pork Toast | Khanom Pang Na Moo | ขนมปังหน้าหมู

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!

Prep Time45

Cook Time15

Total Time1

Course: Appetizer, Snack

Cuisine: Thai

Servings: pieces

Calories: 169kcal

Author: Nart

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

US Customary - Metric

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.

Nutrition