Meat, South and Southeast Asian
Thai garlic pepper pork with jasmine rice
Garlic pepper pork, moo kratiem, is a Thai stir fry of pork tenderloin with golden garlic and black pepper, served over jasmine rice. For 4 people, it takes 30 minutes, it's an easy recipe, and it costs €2.60 per serving. The key to success is frying the garlic gently until just light gold, so it flavors the whole cooking oil.
Tonight we're heading to Bangkok with moo kratiem, pork stir fried with golden garlic and black pepper, served over good jasmine rice.
- Total time
- 30 min
- Difficulty
- Easy
- Cost per person
- €2.60
- Calories per person
- 530 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring, Summer, Fall
- The kids
- They generally like it
This dish plays on two textures, crisp golden fried garlic on one side, tender slightly caramelized pork on the other. Coarsely cracked black pepper gives a straightforward kick, not harsh, backed up by fish sauce and soy sauce that add depth without covering the taste of the meat. Fresh cilantro and raw cucumber bring the freshness that balances everything out.
It's the kind of recipe you'll want on a weeknight, since it comes together fast once the garlic is ready, and kids tend to like it if you go easy on the pepper. It also works well for guests curious about Thai cooking, served simply with the rice and a few raw vegetables on the side.
The ingredients
Butcher
- Pork tenderloin 600 g
Fruits and vegetables
- Garlic 8 cloves
- Cucumber 1
- Cilantro 4 sprigs
Pantry
- Jasmine riceoften in the pantry 300 g
- Neutral oiloften in the pantry 4 tbsp
- Cracked black pepperoften in the pantry 2 tsp
- Soy sauceoften in the pantry 2 tbsp
- Fish sauceoften in the pantry 1 tbsp
- Sugaroften in the pantry 1 tsp
- Saltoften in the pantry 1 pinch
Allergens Soy, Gluten, Fish
The step by step recipe
-
Slice the pork tenderloin into thin strips and toss it with half the pepper, one tablespoon of soy sauce, and the sugar.
Pop the meat in the freezer for 15 minutes first, it slices much thinner that way.
-
Roughly chop the garlic and cook it in cold oil, heating gently, until light gold. Set aside the garlic and the oil. 5 min
Always start from cold oil and pull the garlic out as soon as it turns gold, it keeps cooking off the heat and turns bitter if it darkens.
-
Rinse the rice until the water runs clear and cook it covered in twice its volume of salted water. 12 min
Turn off the heat and leave the lid on for five minutes, the steam finishes the cooking.
-
Stir fry the pork over high heat in the garlic oil in two batches, then return everything to the pan with the remaining soy sauce, the fish sauce, and the pepper. 8 min
Two batches, otherwise the meat stews in its own juices instead of caramelizing.
-
Serve the pork over the rice, topped with the fried garlic, with cucumber slices and cilantro.
Save a little of the garlic oil to drizzle over the rice, it's the best part of the dish.
Our tips to get it right
- Freeze the pork tenderloin for 15 minutes before slicing, it makes thin, even strips that cook quickly and evenly.
- Pull the garlic out of the oil as soon as it turns light gold, not deep brown, since it keeps cooking in residual heat and turns bitter within seconds.
- Cook the pork in two batches without crowding the pan, otherwise it releases water and stews instead of searing and caramelizing.
The variations
- Swap the pork tenderloin for sliced chicken breast for a milder version, keeping the same cooking times.
- For a vegetarian version, use firm tofu cut into strips and replace the fish sauce with a bit more soy sauce.
- For kids, cut the pepper by half and serve the fried garlic and extra pepper on the side so everyone can season to taste.
What to serve it with
- Raw cucumber and carrot sticks
- Clear vegetable broth to start
- Iced jasmine or green tea
Storage
The pork keeps for 2 to 3 days in the fridge in an airtight container, ideally stored separately from the rice. It doesn't freeze well since the fried garlic loses its crunch. Reheat in a pan over medium heat rather than the microwave to keep the meat's texture.
Questions about this dish
Can you use a different cut of meat instead of tenderloin?
Yes, pork shoulder or chicken breast both work well, just adjust the cooking time slightly. Keep the slices thin so they cook quickly over high heat.
Can you make the fried garlic ahead of time?
Yes, the fried garlic and its oil keep for 1 to 2 days in a sealed jar at room temperature. It's actually handy for getting dinner on the table faster.
What can you use instead of fish sauce?
You can add a bit more soy sauce instead, the flavor will be slightly less deep but the dish stays balanced. Don't leave it out without replacing it, since it brings salt and depth to the dish.
How do you make this milder for kids?
Cut the cracked black pepper by half in the cooking mixture. You can also serve the fried pepper on the side so everyone can adjust to their taste.
How long does it take to make a Thai garlic pepper pork, moo kratiem, with jasmine rice?
Count 30 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Thai garlic pepper pork, moo kratiem, with jasmine rice?
About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Thai garlic pepper pork, moo kratiem, with jasmine rice cost?
About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains soy, gluten, fish. Always check the labels of the products you buy.
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