Thai Fried Pork Recipe (Moo Tod)

Ingredients

• 350 gpork, sliced into thin strips
• 2 clovesgarlic, minced
• 1/2 tbspoyster sauce
• 1/2 tbsplight soy sauce
• 1/4 tspdark soy sauce (optional)
• 1 tspsugar
• 1 tbsptempura flour
• 1 tbspcold water
• as neededoil, for deep-frying

Instructions

1. 1

   Marinate the pork

   Put the pork in a bowl with the oyster sauce, light soy sauce, sugar, garlic and dark soy sauce, if using. Mix thoroughly and leave to marinate for 15 minutes.

2. 2

   Coat the pork

   Sprinkle the tempura flour over the pork, then add about 1 tablespoon of cold water. Mix until the pork has a thin coating rather than a thick batter.

3. 3

   Heat the oil

   Heat oil in a pan over medium-high heat until hot. A piece of pork should sizzle as soon as it goes in.

4. 4

   Fry in batches

   Fry the pork in batches, leaving space in the pan. Turn the pieces occasionally and cook until golden brown and crisp.

5. 5

   Drain and rest

   Lift out the pork and drain it on a rack or paper towels. Let it rest briefly so the coating can crisp up.

6. 6

   Serve hot

   Serve the pork hot with rice and a dipping sauce of your choice.

What is moo tod?

Moo tod means fried pork in Thai, and the dish is often enjoyed as a savoury, satisfying meal or snack. This version pairs thin strips of pork with a simple garlic and soy marinade.

The light tempura-flour coating helps create a crisp outside without turning the pork into a heavily battered dish. Serve it straight from the pan while the coating is at its best.

Nutrition and macros by portion

The nutrition label shows one serving as written: 679 calories, 30g protein, 7g carbs, 58g fat.

The pork provides most of the protein, while the small amount of flour and sugar contributes some carbohydrate. The deep-frying oil and pork account for much of the fat; serve with rice and vegetables for a more balanced plate.

The marinade

Garlic: minced garlic spreads its flavour through the short marinade, so mix it well with the pork.

Sauces: oyster sauce and light soy sauce bring savoury depth, while a little dark soy sauce is optional. Sugar rounds out the salty flavours.

Keep the coating light

Flour and water: tempura flour and cold water form a thin coating rather than a thick batter. Add the water and mix just until the pork is lightly covered.

Thin strips: slicing the pork as directed gives the coating plenty of surface to cling to and helps the pieces fry evenly.

Frying cues

Ready oil: the recipe uses medium-high heat and the pork should sizzle immediately when added. If the pan is not hot enough, wait before starting the next batch.

Golden coating: turn the pieces occasionally and look for an evenly golden, crisp exterior. Work in batches so the pan is not overcrowded.

Drain before serving

Rack or paper towels: drain the fried pork after lifting it from the oil, then let it rest briefly. This gives excess oil a chance to run off while the coating firms up.

Serve promptly: the coating is crispest soon after frying. Have the rice and dipping sauce ready before the final batch is cooked.

What to serve with it

Rice: plain rice makes an easy accompaniment and balances the rich, savoury pork. Add a dipping sauce of your choice as suggested in the method.

For a fuller plate, serve with vegetables alongside. Keep the fried pork separate until serving so its coating does not soften against moist sides.

Recipe notes & tips

• Slice the pork into thin strips as specified so the pieces are easy to coat.
• Give the pork the full 15 minutes to marinate while you prepare the rest of the meal.
• Mix in the cold water gradually enough to keep the coating thin.
• Test that the oil is hot by checking for an immediate sizzle when pork is added.
• Fry in batches rather than crowding the pan.
• Drain the pork on a rack or paper towels and serve it hot.

Variations

• Skip the dark soy: leave it out for a simpler-coloured marinade.
• Serve with a dip: choose a favourite dipping sauce to accompany the pork.
• Add vegetables: serve vegetables alongside the pork and rice for a fuller plate.
• Adjust the rice: serve a larger or smaller amount of rice to suit the meal.

Common mistakes to avoid

• Thick coating: too much batter can weigh down the pork; mix only until it is lightly coated.
• Cold oil: the pork should sizzle immediately when added; let the oil heat further if it does not.
• Crowded pan: too many pieces at once make frying uneven; cook in batches.
• No turning: pieces can colour unevenly; turn them occasionally as they fry.
• Skipping the rest: serve the pork straight from the oil and the coating may not crisp up; drain and rest it briefly.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften during storage.

Frequently asked questions