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).
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:
Mum’s Cottage Pie Grandad’s Ham & Cheese Toastie Uncle Phil’s Pasta Bake Dad’s Smash Burger
Alrighty, let’s tuck into this delicious Thai pork toast shall we?!
How to make Thai Pork Toast (Full Recipe & Video)
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