≡ Menu

Fried Pork with Garlic | Moo Tod Gratiem | หมูกระเทียม

There’s nothing more satisfying than a small plate of fried pork with garlic (moo tod gratiem, หมูกระเทียม) when you’re really hungry.  This traditional Thai dish is elegantly simple to make — you just deep fry several well-seasoned pieces of pork and top them with crispy bites of garlic — but it’s so flavorful that all you’ll need is a small taste.

That’s not to say that you won’t be longing for more long after your small taste is gone…

In Thailand, fried pork with garlic is generally eaten as a snack with nuts and beer.  You can also find fried quail with garlic, fried frog legs with garlic, and other variations on the theme.  In the U.S., fried pork with garlic is commonly served as an appetizer.

I experimented with this dish last weekend with the boyfriend as my eager taste-tester. The first attempt was too salty, but the second try was just perfect.  And I don’t think the boyfriend was too disappointed that he had to eat fried pork with garlic two days in a row :)  The final recipe is below… Enjoy!


Fried Pork with Garlic | Moo Tod Gratiem | หมูกระเทียม

Makes 2 servings

Fried Pork with Garlic | Moo Tod Gratiem | หมูกระเทียม


  • 1 pound pork tenderloin
  • 2 teaspoons tapioca flour
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground coriander
  • 12 cloves garlic, chopped finely
  • 1 tablespoon fish sauce
  • 1 tablespoon thin soy sauce
  • canola oil for frying


  1. Slice the pork into 1/4 inch thick pieces, then pound with a mallet to tenderize. Chop the garlic finely and reserve half for the pork marinade.
  2. Put the reserved garlic in a bowl with tapioca flour, ground white pepper, and ground coriander.
  3. Add the sliced pork, soy sauce, and fish sauce and marinate for ~30 minutes.
  4. While the pork is marinating, heat a wok with approximately 1 inch of canola oil in it over medium heat.
  5. Once the oil is hot, fry the other half of the garlic until it is golden brown. Remove the fried garlic from the oil and set it aside for use as a topping.
  6. Then turn the heat on the oil up to high and deep-fry the pork until it is cooked through. It should be very soft on the inside and crispy on the outside. Remove the pork from the hot oil and allow to drain on a towel.
  7. Top the deep-fried pork with the fried garlic and enjoy while it's still hot.

Recipe modified from ImportFoods.com

10 comments… add one
  • rose July 26, 2018, 4:08 am

    I am so excited to have stumbled across your website. Your recipes look amazing and I can’t wait to try the.

  • Olaf May 29, 2017, 3:14 pm

    I just stumbled across this recipe. Sounds good, but I’d never use Canola Oil for deep frying. Canola Oil is supected to release cancerous substances when it gets heated and you won’t get it hot enough for deep frying the pork (you will have it short, but very hot in this case because you want a crust but tender consistance).
    I’m suggesting to use unraffinated Coconut Oil (quite expensive, but healthy).

  • Ted June 7, 2015, 1:59 pm

    Love reading about your experience with Thai food by marrying a Thai! I am a half/half so I am familiar with the snack cravings of deep fried pork (or gizzards) at night. When I was growing up, my Thai mom would make something similar after our bed time and I would get up cause of that garlicky fried smell wanting a few bites. Now as an adult, I am glad I learned how to cook from my mom so I can make my Thai snacks.

  • Aaron August 23, 2013, 9:48 pm

    Hi Rachel, I tried this recipe once but my pork did not turn out looking like the one in the photo. How did you manage to make it brown? Was the meat deep fried? Did you coat the meat in any flour before frying?

    • Rachel August 24, 2013, 3:23 am

      Hi Aaron, yes, the meat should be deep fried. I apologize the recipe wasn’t more clear – I will correct that.

  • Jenny September 20, 2012, 11:01 pm

    I just made this, and it is SO GOOD!

  • Indri March 27, 2012, 12:49 am

    Thanks for this recipe, Rachel :)
    It’s really nice, and my husband really love this recipe…
    We’ve cooked this so many times since we found your recipe
    One of our favourites ^^

  • Rachel February 4, 2012, 10:32 am

    Hi Julia, the boyfriend tells me that the best sauces would be either Thai Sriracha or Jaew (the recipe for which can be found at SheSimmers: http://www.shesimmers.com/2009/06/how-to-make-jaew-thai-dried-chilli.html). Best of luck!

  • Tangkwa February 3, 2012, 10:48 pm

    thank you from this menu Rachel!

  • julia January 31, 2012, 2:51 pm

    can you recommend a sauce for this one? :)

Leave a Comment