* 12 oz **pork, sliced into thin strips**
* 2 cloves **garlic**, minced
* ½ tbsp **oyster sauce**
* ½ tbsp **light soy sauce**
* ¼ tsp **dark soy sauce**, optional
* 1 tsp **sugar**
* 1 tbsp **tempura flour**
* 1 tbsp **cold water**
* **oil**, as needed for deep-frying
# Instructions
**1. Marinate the pork.** Add the sliced pork to a bowl with oyster sauce, soy sauce, sugar, garlic, and dark soy sauce (if using). Mix well and let it marinate for 15 minutes.
**2. Coat the pork.** Sprinkle the tempura flour over the pork. Add about 1 tablespoon cold water and mix until lightly coated. The coating should be thin, not a thick batter.
**3. Heat the oil.** Heat oil in a pan over medium-high heat until hot. The pork should sizzle immediately when added.
**4. Fry in batches.** Add the pork in batches without overcrowding the pan. Fry until golden brown and crispy, turning occasionally for even cooking.
**5. Drain and rest.** Remove the pork and drain on a rack or paper towels. Let it rest briefly to crisp up.
**6. Serve.** Serve hot with rice and your favorite dipping sauce
PatFury on
Zaap laai
ying039 on
the crispy skin on those pieces is doing everything right.
klitchell on
They should have called it “oink Tod” amirite?!?/s
4 Comments
Recipe: [https://hungryinthailand.com/thai-fried-pork-recipe/](https://hungryinthailand.com/thai-fried-pork-recipe/)
# Ingredients
* 12 oz **pork, sliced into thin strips**
* 2 cloves **garlic**, minced
* ½ tbsp **oyster sauce**
* ½ tbsp **light soy sauce**
* ¼ tsp **dark soy sauce**, optional
* 1 tsp **sugar**
* 1 tbsp **tempura flour**
* 1 tbsp **cold water**
* **oil**, as needed for deep-frying
# Instructions
**1. Marinate the pork.** Add the sliced pork to a bowl with oyster sauce, soy sauce, sugar, garlic, and dark soy sauce (if using). Mix well and let it marinate for 15 minutes.
**2. Coat the pork.** Sprinkle the tempura flour over the pork. Add about 1 tablespoon cold water and mix until lightly coated. The coating should be thin, not a thick batter.
**3. Heat the oil.** Heat oil in a pan over medium-high heat until hot. The pork should sizzle immediately when added.
**4. Fry in batches.** Add the pork in batches without overcrowding the pan. Fry until golden brown and crispy, turning occasionally for even cooking.
**5. Drain and rest.** Remove the pork and drain on a rack or paper towels. Let it rest briefly to crisp up.
**6. Serve.** Serve hot with rice and your favorite dipping sauce
Zaap laai
the crispy skin on those pieces is doing everything right.
They should have called it “oink Tod” amirite?!?/s
Looks terrific, btw.