Comments on: Garlic Pepper Pork หมูทอดกระเทียมพริกไทย

By: Olimpia

Olimpia — Mon, 17 Feb 2025 18:53:01 +0000

I just made this and omg is delicious! Thank you !

By: Joanna

Joanna — Thu, 10 Oct 2024 00:38:26 +0000

Love this recipe. It's quick, easy and delicious! I've used our Berkshire pork Rib eyes.. because that's what I had.
I'm also trying it with cutlets..because now I've run out of Rib eyes!

This is a regular feature now in our house!

Thanks for sharing Pai!

By: Philip

Philip — Wed, 21 Aug 2024 08:47:23 +0000

Would it ok if we crisp up the pork a little bit more?

By: Lucy

Lucy — Fri, 13 Oct 2023 20:16:27 +0000

This looks delicious and I would love to try making it!
Please can you tell me which types of oil are best to use for frying?
Thank you 🙂

By: Stephen Chan

Stephen Chan — Fri, 09 Dec 2022 16:40:25 +0000

Yummy yet simple, esp if you already have fried garlic on hand

By: Fred

Fred — Sat, 12 Mar 2022 22:05:42 +0000

In reply to Fred.

I made this dish this afternoon with jasmine rice and Asian vegetables. I used almost a lb of pork shoulder for the two of us. It was really great, there was nothing left. I followed Pailin's instructions to a T, including the high temperature for deep-frying, and it worked out perfectly fine. So, no need to use a lower frying temperature.

By: Fred

Fred — Thu, 10 Mar 2022 20:53:55 +0000

I already made the garlic pepper chicken recipe, so I'm quite sure that this pork version will be excellent as well. One question though: I find a temperature of 375F (190C) for deep-frying very high. It seemed to me that in Pailin's video the end of the thermometer was touching the bottom of the wok. Could that have skewed the temperature on the thermometer?

By: pieter

pieter — Wed, 15 Sep 2021 23:54:19 +0000

I make something similar, using tenderloin medallions. Cook this ALOT.
The fast version: Minced garlic (and considerably more, like 3 per person) with portabella wedges, in a wok for 2-3 min. Then the pork, stirring constantly for two minutes or until cooked through.
Then the coarse pepper and brown sugar, followed immediately by the oyster sauce and fish sauce.
Add the pre cooked rice when done to rewarm it. Top with sliced cherry tomatoes, still cold.
Adapted from Thai Taste cookbook.
Using your version to enable me to share the recipe!

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 20 May 2021 09:25:36 +0000

In reply to Monica. Sp glad to hear! And thank you!

By: Monica

Monica — Tue, 18 May 2021 00:59:06 +0000

I always love your recipes, but this one is especially addictive and surprisingly cheap to make when we have all the sauces and cornstarch in the kitchen already.

I am so grateful for you and your recipes. I love Thai food and always rely on your amazing recipes every time I cook it. Thank you, Pai 🙂

By: Sasha

Sasha — Thu, 18 Feb 2021 20:56:05 +0000

This was so easy & so good!
I actually ran out of cilantro for the marinade so subbed some ground coriander and parsley. Still delicious 😋
Thank you

By: Ian

Ian — Fri, 01 Jan 2021 22:24:28 +0000

My local Thai store sells a pre-packaged "marinated Thai-style pork" where the marinade is essential the same as Pai's. I make this dish regularly and each time still make Pai's marinate to enhance what's already on the pork I buy, and man is it hard to stop yourself from eating too much.

By: Helen Scotford

Helen Scotford — Tue, 15 Dec 2020 17:58:58 +0000

absolutely delicious and so easy! i didn’t have oyster sauce so used sweet chilli and less sugar, it was so delicious!

By: Arlene Rafiq

Arlene Rafiq — Sat, 12 Dec 2020 03:28:25 +0000

This is my family's favourite comfort food. However, instead of pork, I substituted it with chicken and it's very delicious. Whenever my family crave for Thai food, I would always go to Pailin's website as her recipes are easy to follow.