Appon's Thai Food Recipes

Fried Pork Recipes - Thai Recipes

Deep Fried Pork Balls ( Look Chin Mu Tod )


These fried pork balls are a common snack sold from street vendors in Thailand. Normally served with sweet chicken sauce (a sweet chilli sauce made for chicken dishes) or sweet chilli sauce, and served with salad or side vegetables.

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Pork Sesame Fritter ( Mu Pen Tod Ngar )


These slices of pork fillet get their flavour from soy & Maggi sauces (a German made savoury sauce popular in Thailand) and their texture from the crunchy sesame seed batter they're coated in.

200 gms Sliced Pork Meat
3 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/3 Teaspoon White Pepper
1 Tablespoon Flour
4 Tablespoons Sesame Seeds
Oil For Deep Frying

1. Clean the pork and dry.
2. Mix the pork with the light soy sauce, Maggi sauce, salt, sugar, and white pepper. Marinade for 15-20 minutes.
3. Mix the flour and a little water to make a thin batter.
4. Heat the oil.
5. Dip the pork in the batter, then cover with sesame seeds, and drop into the hot oil to cook.

Serve With
Thai Fragrant Rice
Chilli Sauce

Pork Papers ( Mu Pan )


The filling for these paper thin snacks is pork and carrot, the outer wrapper is spring roll paper. In the photograph you can see I layered the papers with slices of pineapple. The pineapple adds a sharpness to cut through the fatty taste of the papers, but also it keeps the papers apart so they don't stick together.

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Spring Rolls ( Por Pei )


A common item from Chinese restaurants, here I've made a spring roll with a little pork to make it into a complete meal. You don't have to make spring rolls into rolls, I like to fold them into triangles too. Spring roll pastry is treated to stop the fat soaking into the pastry, you cannot make them yourself, you should by it from your Asian grocers.

4-6 Spring Rolls Papers
50 gms Pork Mince
2 Tablespoons Light Soy Sauce
1/2 Teaspoon White Pepper
30 gms Carrots
30 gms Glass Noodles
1 Egg
Oil for Deep Frying

1. Whip the egg to break up the yolk.
2. Heat 1 tablespoon of oil in a pan.
3. Add the pork mince, light soy sauce, white pepper and stir frying until the mince is cooked.
4. Peel the carrot and grate into thin strips, or slice with a knife.
5. Soak the glass noodle in warm water for 20 minutes, then remove it from the water and dry.
6. To make the spring roll, take the spring roll paper, lay out some mince, carrot and glass noodles then roll up the roll, folding the ends in as you roll.
7. Spread a little of the egg along the edge of the spring roll paper to seal it.
8. Heat the deep frying oil to 180 degrees Celsius.
9. Fry the spring rolls for 1-2 minutes, drain and serve.

Serve With
Sweet Chilli Sauce

Pork in Sweet Chilli Batter ( Mu Tod Nam Jimp )


This pork is made with a coating of sweet chilli sauce which caramelizes when the pork is fried.

200 gms Pork Meat
2 Tablespoons Light Soy Sauce
2 Tablespoons Sweet Chilli Sauce for Chicken
2 Tablespoons Condensed Milk
2 Tablespoons Flour
Oil for Deep Frying
Wooden Skewers

1. Clean the pork meat and slice thinly to 3x5 cm pieces.
2. Mix the pork with the soy sauce, chilli sauce, condensed milk and marinade in the fridge overnight.
3. Coat the pork in the flour.
4. Skewer onto the wooden skewers.
4. Heat the deep frying oil to medium hot (180 degrees Celsius), fry the pork for 2-3 minutes.

Serve With
Fragrant Rice

Red Pork Curry Rolls ( Mu Prik Gang Hur Tod )


These tubes are rolled up wonton pastry covered with red pork and deep fried, and served with sweet plum dipping sauce.

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Pork Bean Curd Balls ( Hory Jor )


The wrapper on these pork balls in made from bean curd, the inside inside is pork, with a little shrimp and crab added to broaden the flavours. You can see below how the balls are made, a sausage of the mixture is wrapped in the bean curd sheet and tied with string. The string is steamed, then cut and finally fried.

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Pork Footballs ( Mu Ta Grur )


I make the recipes for this site weeks in advance sometimes, the world cup is happening and so it's time to make a world cup snack! These are pork footballs, pork balls wrapped in 'string' pastry and deep fried.

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Pork Stuffed Bamboo ( Nur Mai Yut Side Mu )


There's a technique to eating bamboo shoots, pick it up with your hands and tear strips of fibres from the bamboo and eat them. Chew carefully to break up the fibres. For this dish I used bamboo shoots in tins, which are easy to find in asian grocers.

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Fried Nam Rolls ( Nam Hur Fong Tuw Hu Tod )


Nam is the raw seasoned pork dish we eat in Thailand. You don't have to eat it raw though! Here I've wrapped it in bean curd sheets and deep fried it. Since Nam is raw, it has a very short shelf life, and must be eaten fresh. This is a good way to use up old Nam.

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Fried Pork Ribs with Garlic ( Gra-doo Mu Tod Gartiem )


Fried pork ribs with garlic, anyone can cook this at home with - you won't have to hunt around for obscure Thai ingredients, they're all easy to find in a typical supermarket! This dish is eaten everywhere in Thailand - North, South, East or West, of Thailand, it's the same basic dish in all provinces, except that in the North and East of Thailand they sometimes use lime juice to add a sour taste. This version is the central province version.

500 gms. Pork Ribs.
4 Garlic cloves.
1 Teaspoons Pepper Corns
2 Teaspoons Salt.
2 Tablespoons Light Soy Sauce.
1 Tablespoon Oyster Sauce.
200 ml.Oil

Serve With
Sliced Cucumber, Tomato and Lettuce.

1. Clean & cut the pork ribs ( if you prefer long ribs you don't have to cut it )
2. Pound the garlic and pepper corn together in a pestle.
3. Put the ribs in a big mixing bowl, so you can mix up the pork ribs and seasonings thoroughly.
4. Add the garlic and pepper corn, soya sauce, oyster sauce, and salt together, and live it in the fridge for 30 minutes to marinade.
5. Put the oil in hot pan and preheat it. Add the pork ribs and shallow fry in this oil for 15 minutes or until cooked.

Thai Rissoles ( Ka Noom Pan Mu Tod )


It's difficult to find the correct word for these in English, they are similar to rissoles, but without breadcrumbs or pastry coating. It's a useful way to extend expensive pork meat into a bigger meal, something us Thais do often!

200 gms Pork Mince
125 gms Bread
10 gms Chopped Onions
1-2 Garlic Cloves Chopped
1 Teaspoon White Pepper
1-2 Tablespoons Salt
1 Egg
Oil for Deep Frying

1. Soak The bread in warm water for 15 minutes, then squeeze out the water with your hands, breaking up the bread as you squeeze.
2. Mix the bread with the pork mince, salt, white pepper, chopped onion, egg and chopped garlic and stir to mix well.
3. Take pieces of the mixture and form them into small round shapes. Don't make them too big or they won't cook in the middle.
3. Deep fry for 8 minutes at 160-170 degree celsius.

Serve With
Thai Fragrant Rice

Crunchy Pork & Broccoli (Mu Grop Pad Broccoli)


Mu means pork, Gop means crunchy and as you'd expect the main part of this dish is the crunchy pork. It is normal to use thick strips of bacon, or similar cuts of pork with the skin still present. However not everyone likes the crunchy skin, so you may prefer to remove it. The pork can be prepared ahead of time.

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Fried Pork Rice Cakes ( Koa Pan Hoar Mu Tod )


Rice is cheap, pork is not and it's not surprising that we stretch pork with rice. These fried pork & rice cakes have the crunchiness of crisp rice with the meatiness of pork.

50 gms Pork Mince
3 Garlic Cloves
2 Coriander Root
1/2 Teaspoon Ground Pepper
2 Tablespoons Chopped Chives
2 Tablespoons Chopped Carrots
2 Tablespoons Fish Sauce
150 gms Fragrant Rice
Oil for Frying

1. Pound the garlic, coriander root, and ground pepper together. Mix with the pork mince, fish sauce and the other ingredients.
2. Form the mixture into round patties and deep fry at 180 degrees celsius until brown.

Serve With
Pickled Ginger

Pork & Crunchy Basil ( Yum Mu Sam Chan Grapow Grob )


A typical gop-gam dish to eat as a snack or with alcoholic drinks. This one is fatty pork garnished with crunchy (fried) kaprow basil leaves. We love our snack food in Thailand!

20 gms Large Kaprow Leaves
300 gms Pork with Rind and Fat (3 layer pork)
1 Teaspoon Flaked Chillies
1 Teaspoon Dark Soy Sauce
1 Teaspoon Lime Juice
1 Teaspoon Fish Sauce
Sliced Kaffir Lime Leaves
Sliced Red Onion
Sliced Garlic

Sliced Coriander Leaves
Sliced Mint

1. Clean the kaprow leaves, dry them and drop them into hot oil to just crisp up, this only takes around a minute. Set aside on kitchen paper to drain.
2. Boil the three layer pork in water for 10 minutes to cook it, chop it into tiny strips.
3. Mix the pork with the other ingredients, and shallow fry for 2-3 minutes.
4. Garnish with the fried kaprow leaves, coriander and mint.

Spicy Sweet Ribs ( Gra-Doog Mu Yang Prick-Dong )


There is an Indonesian season chilli sauce, known as Sambal Oelek (the Oelek type is the spicy one). We use it in Thailand too, and here I've used it to make spicy sweet ribs. The sauce is used as a marinade but you should also keep a tablespoon of it back to add at the end. The heat from the spices is reduce by the cooking process and adding a spoonful at the end peps it up. Since this is a ready made sauce it is about as simple as it gets!

1 Rack of Ribs
6 Tablespoons of Sambal Oelek

1. Cut the ribs into individual ribs.
2. Cover with 4 tablespoons of the sauce and marinade for at least an hour.
3. Fry in a covered shallow frying pan with little oil until well browned on all sides.
4. Add two more tablespoons of sauce.
5. Cook a little longer just to warm and coat the ribs.

Crispy Pork & Spring Onion Parcels ( Giew Toud )


In China these are made using Wonton skins: a flour based dough processed with lye to change the texture of the flour. However at home in Thailand we make our own pastry without using Lye. This recipe is much better than the frozen Chinese parcels you can buy in the supermarket, the fresh spring onion and coriander really makes a big difference.

Ingredients for 2 People
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 gms Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
20 gms Coriander Leaves (approx 2 sprigs)
20 gms Spring Onion (approx 1 spring onion)

1. Whip the egg, put into flour and add the oil.
2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest.
3. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
4. Take the dough, roll it into a sausage shape and chop off little pieces (approx 5 gms) from the end.
5. Roll each piece into a ball using your hands, then using a slightly oil rolling pin, roll the ball into a thin flat circle of pastry.
6. Put the meat filling into the centre, fold over the pastry and pleat the edges to form a parcel.
7. Pre heat a fryer or deep pan of oil to 190 degrees celsius (high).
8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
9. Remove and place on kitchen paper to remove any oil.

Serve with
Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain.

Fried Pork Curry Parcels ( Ga Ree Pap )


These are deep fried pastry parcels, like a small curried meat pasty, but fried instead of baked. The most unusual aspect of this dish is the pastry, it is made with two layers, an outer layer of pastry containing water, and an inner layer containing oil. They are eaten as a snack, a 'gop-gam' dish served with alcohol and they can be eaten hot or cold. Gop-gam are Thai snack dishes, and you'll find plenty more gop-gam dishes at my site, search for 'Appon's Thai Food' and come visit.

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Breaded Pork ( Mu Chup Kai Tod )


You can see the overlap between Thai dishes and western dishes here. Variations of this recipe exist in almost every country in the world!

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Pork Seaweed Squares ( Sa Raiy Mu Tod )


I recently visited a floating market in central Bangkok, at an island known as the 'pigs stomach' that I've visited before. At the floating market I bought savoury toasted seaweed strips that inspired this recipe.

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Crunchy Fried 3 Layer Pork


I think this is such a star ingredient for many Thai recipes, that it deserves it's own entry. Fried, crunchy belly pork, or as we call it, 3 layer pork. The skin is crispy, the fat is cooked down, and the meat still juicy. We use it fried with Kannah, Brocolli, or other leafy greens. Although it's fried, and fatty pork, if you think of it as a flavour, and use it sparingly as the meat part of vegetable dishes, it does not need to be fattening.
The frying process can be quite dramatic, so I've made a video below.

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'Laab' Fried Pork Balls ( Laab Mu Tod )


The problem with the traditional version of this recipe, is that the laab flavors are lost in the frying. You end up with fried meatballs, without the nutty citrus flavor, only the spiciness survives.
Well, trying to recreate the KFC Laab Chicken gave me an idea. Add the nutty citrus flavors back in as a seasoning powder dusted on at the end! Dusting the flavors on, really makes a world of difference to this recipe, do try to get hold of the dried lime powder.
The nutty flavor in laab dishes comes from pounded, toasted sticky rice. A common ingredient in Thailand.
Goki flour, is a Thai brand of tempura flour, if you can't find it use wheat flour and a pinch of salt for some flavor.

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Marinated Pork ( Mu Gur La )


This pork is marinated in a turmeric and coconut sauce, then grilled to cook and brown it. A nice side dish to eat with rice. If you're not into the spicy Thai dishes, and just want something with a flavor without the kick, this is a good choice.

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Fried Pork Garlic Sandwiches ( Kanom-Pan Na Mu Tod )


These deep fried pork sandwiches are also great as an appetizer or snack, the only downside is the amount of fat in this dish. Not suprisingly the bread soaks up some of the cooking oil and so its best to only eat these as a treat or as a small part of a larger meal.

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About Fried Pork Recipes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Fried Pork Recipes category. They are listed from oldest to newest.

Fried Chicken Recipes is the previous category.

Fried Seafood & Fish is the next category.

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