Muu Tod Khing
Serves 2 Cooks in 20 minutes Difficulty EASY
This simple dish has one particular ingredient very popular in Thailand these days. No not pork, that’s always popular here. The current popular ingredient is ginger.
Ginger has many health benefits including aiding weight loss, relieving the symptoms of high blood sugar levels and relieving nausea and indigestion. Another health benefit is ginger is known to help fight against colds and flu.
When added to smoothies, juices, tea and other warm drinks ginger can help ease symptoms such as sore throats and nasal congestion. So as the number of Covid cases continue to rise in Thailand, with our government’s inept response to containing the virus people are turning to natural ingredients that have always helped to keep us healthy in the past.
Aside from the health benefits ginger is also delicious and that’s my main reason adding this Thai recipe. It should be a breeze to find all the ingredients so I really hope you will try this dish at home.
Simple to cook, delicious and healthy. What more could you wish for 🙂
Here’s what you will need and how to cook fried pork neck with ginger.
- 700g pork neck
- 70g ginger
- 50g garlic
- 3 tbsp fish sauce
- 1/2 tbsp sugar
- 1 tbsp pork stock
- 2 tbsp crispy flour
- 1/4 lime
- Slice the pork into strips roughly 5cm long, 1cm wide and about 1/2cm thick.
- In a pestle and mortar, roughly smash the garlic and ginger together.
- Mix the pork, garlic and ginger together. Add the fish sauce, stock and juice from the lime and mix.
- Add the crispy flour, mix well and leave in the fridge for 24 hours.
- Heat around half a cup of oil in a wok and deep fry the pork mixture until the pork turns a nice golden brown colour. Remove from the heat and serve.
Serve the pork on a plate as a delicious snack, a starter or as part of a larger Thai meal.
Hope you enjoy my Muu Pad Khing by Apple 🍎 Riverside Thai Cooking in Khao Lak.