Moo Tod Gratiem

Yesterday I made this for Jeremy's birthday dinner. Unfortunately, as soon as we scooped it all onto our plates, we opened the cupboard above the table and a zillion bottles of spices came crashing down and broke the water glass right over our dinner. So, we dumped everything in the trash and went to Subway!:) BUT, we did try one bite of it before the glass fiasco and it was tastey. Not very authentic, but still yummy... and the fried egg on top is a must!

Moo Tod Gratiem

1 lb lean pork meat, sliced into 1/4" thick pieces
1 teaspoon corriander powder
1 head of garlic chopped
1 teaspoon Thai pepper powder
2 teaspoons corn starch
2 tablespoons fish sauce
1 tablespoon thin soy sauce
1 teaspoon sugar
1 teaspoon sesame oil

Pound your pork slices with a meat mallet to soften it, then transfer to a mixing bowl. In another bowl, mix corriander powder, Thai pepper powder, and garlic. Add corn starch, fish sauce, thin soy sauce, sugar and sesame oil. Mix well and pour on top of pork. Let this marinade in the fridge for 1/2 hour or longer.

Heat wok, and add just enough oil to fry your pork. Over medium heat (not too high), cook your pork in the oil. Fry both sides until golden brown. Remove from wok.

Remove any bits of blackened garlic from the oil. Next, use leftover oil to fry on egg for each serving. Over-easy eggs work best in this dish.

Serve pork and fried egg over rice.


This can be a bit dry, so you can add hot sauce or soy sauce or anything like it to the rice if you want... or you can just make a really runny egg;)