This Crispy Thai Pork Toast couldn’t be more delicious if it tried!
I’ve recently started a series called ‘Family Comforts’ where I’m sharing recipes from those who inspire me the most. Today we’re tucking into my lovely stepmum On’s ‘Thai Pork Toast’ (aka Khanom pang na moo). I’ve grown up with this and it is one of my all-time favourite Thai recipes. It’s also so simple to make at home! Follow me…
Thai Pork Toast Dipping Sauce
The dipping sauce to go along with the pork toast is essential. Thankfully, it’s incredibly simple to whip up and only requires a handful of ingredients. You just need to gently simmer water, sugar, vinegar and salt then let it cool and combine with cucumber, red chilli and shallot. That’s it!
Can I make this ahead of time?
Absolutely. In fact, the longer the dip rests, the better the flavours marry together.
Thai Pork Toast Mince
The topping on the toast is essentially some spruced-up ground/minced pork.
Flavour paste
The first thing you’ll want to do is use a pestle and mortar to mash some garlic, white pepper and coriander root.
- Garlic – just peel and keep it whole. No need to pre-dice.
- White Pepper – On typically uses whole peppercorns, but I rarely have them on hand so just use ground white pepper.
- Coriander Root – These are found in most Asian shops, but you can sub a combination of coriander roots/stems that you get from a plant at the supermarket, as I’ve done below.
From there, combine with some pork alongside soy sauce, oyster sauce and sugar. On typically leaves it to marinate at this point, then you can mix in an egg.
Process shots: add garlic, white pepper and coriander stems/roots to pestle and mortar (photo 1), pound into paste (photo 2), add to pork with soy sauce, oyster sauce and sugar (photo 3), mix in egg (photo 4).
Fried Thai Pork Toast
For the bread, you’ll want to use regular white sandwich bread. The most important thing is that it is a little stale. Unless it’s a few days old already, I recommend leaving the bread out overnight to dry out. This is important so the bread crisps up and creates a nice sturdy platform for the pork.
Egg wash
Once you’ve spread the pork on the bread and pressed in a slice of chilli and a coriander leaf, you’ll want to give them a quick egg wash before frying them. This will help ‘seal’ the meat.
Can I bake these instead of fry?
I have tried and they just don’t come out as nice. I even tried them in the air fryer and they weren’t great. The pork overcooked by the time the bread crisped up. Plus you don’t get that gorgeous golden exterior.
Process shots: slice bread (photo 1), spread with pork (photo 2), beat eggs with soy sauce (photo 3), dredge the meat side of the bread (photo 4), add to hot oil (photo 5), fry in batches (photo 6).
Thai Pork Toast FAQ
Are these spicy?
I typically just use regular store-bought pre-packaged red chillies, so they’re pretty mild. If you’re at all wary just remove the seeds before adding to the sauce.
Can I use a different meat?
Beef wouldn’t support the flavour profile, but you could experiment with ground chicken if you’d prefer. On also says prawn works well!
How do I reheat these?
Whack them in the air fryer or at a relatively low temp in the oven until the pork is piping hot again.
Serving Thai Pork Toast
I recommend serving the dipping sauce with a spoon because it is quite thin. You can then plonk on some of the chunky bits too.
I love serving these for any sort of gathering – they always go down such a treat!
For the other ‘Family Comforts’ recipes check out these recipes:
Alrighty, let’s tuck into this delicious Thai pork toast shall we?!
How to make Thai Pork Toast (Full Recipe & Video)
Crispy Thai Pork Toast
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Equipment
- Sharp Knife & Chopping Board
- Medium Sized Pot & Wooden Spoon (for dipping sauce)
- 2x Medium-Sized Bowl & Fork (one for mince, one for egg wash)
- Large Deep Pan, Tongs & Kitchen Thermometer (for frying)
- Large Baking Tray & Wire Rack (for resting cooked toast)
Ingredients
Dipping Sauce
- 120ml / 1/2 cup Water
- 100g / 1/2 cup Granulated Sugar
- 60ml / 1/4 cup White Distilled Vinegar
- 1/2 tsp Salt
- 45g / 1.5oz Cucumber, sliced into thin quarters
- 1 Red Chilli, thinly sliced
- 1 Shallot, thinly sliced
Pork Toast
- 2 cloves of Garlic, peeled
- 2 Coriander Roots (see notes)
- 1/4 tsp White Pepper
- 250g / 9oz Minced/Ground Pork
- 3 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Granulated Sugar
- 3 Eggs
- 5 large slices of Stale White Bread (see notes)
- 1 Red Chilli, very thinly sliced (you'll need 20 strips)
- 20 Coriander/Cilantro Leaves, left whole
- Vegetable Oil, as needed
Instructions
- For the dipping sauce, combine water, sugar, vinegar and salt in a medium-sized pot over medium heat. Bring to a gentle simmer and stir occasionally for 15 minutes until the sauce begins to show signs of thickening/turning glossy. Pour into a bowl to one side to cool for 10 minutes, then stir in the chilli, shallot and cucumber and rest until ready to serve.
- Meanwhile, use a pestle and mortar to crush the garlic, white pepper and coriander roots into a paste. Alternatively, you can use a knife to very finely dice the garlic and coriander root then use the side of the knife to mash into a paste as best you can. Add to a bowl with the pork, oyster sauce, sugar and 2 tsp soy sauce. Use a fork or your hand to combine until everything is evenly distributed then leave to marinate for 10 minutes. Add in 1 egg and use a fork to combine with the pork.
- Cut each slice of bread into 4 pieces, resulting in 20 pieces total. Use a knife to spread the pork over each slice of bread, then press in a chilli slice and coriander leaf into each piece. In a bowl, whisk 2 eggs and 1 tsp soy sauce.
- Heat up at least 1/2 inch of oil in a large deep pan over medium heat until it reaches 170C/340F. Take a piece of bread, dunk it meat-side-down into the egg wash and add it to the oil meat-side-down. Quickly repeat with 4 more pieces. Leave to fry for 2 minutes, then flip and fry for another 2 minutes, or until deep golden and crisp with the pork piping hot. Remove the pieces and place them on a wire rack above a tray to catch any excess oil. Repeat with the remaining batches.
- Serve with the dipping sauce then tuck in and enjoy!
Video
Notes
b) Bread – Really important the bread is a) thick and b) stale. I picked up a loaf of ‘extra thick toastie bread’ from the supermarket which worked perfectly. I also leave the bread out on a tray overnight to dry it out.
c) Dipping Sauce – The consistency will still be pretty thin when you remove it from the heat, but it thickens up a little as it cools. It’ll then thin back out the longer you let it sit with the cucumber and shallots (due to the excess water from both). The longer it rests, the better the flavour exchange with the cucumber, shallots & cucumber. If at any point it gets too thick just whisk in a dash of water.
d) Red Chillies – I just use regular store-bought pre-packaged chillies which are fairly mild. If at all wary just remove the seeds.
e) Calories – Per toast without the sauce assuming 2 tsp oil soaked up per toast.
Nutrition
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