Khao Moo Tod Gratiem ( Rice with Crispy Pork & Garlic)

So along with the Yam Makeua Yang (grilled aubergine salad), I served this little beauty- khao moo tod gratiem- marinated pork, fried until crisp, along with freshly cooked rice, a runny fried egg and crispy fried garlic. This dish makes no pretense- it's totally unhealthy but as a treat, it's a cracker. You can find these classic one plate dishes served up at food carts up and down Thailand- they're popular for a reason!

For two people you'll need:

• Two bowls of freshly cooked white rice
• Two fried eggs (fry lightly and leave on kitchen paper in a warm oven)
• Around 300g of lean pork shoulder, cubed
• 3 cloves garlic
• teaspoon of white peppercorn
• small splash of fish sauce
• big splash of soy sauce
• big splash of oyster sauce
• 1/2 bulb of peeled and chopped garlic
• a big splash of vegetable oil for frying
• token gesture sprig of coriander!

Use a mortar to pound up the peppercorns and the 3 cloves garlic into a rough paste. Put this with the cubed pork into a bowl and add in the three sauces. Leave to marinade for about an hour. 

In the meantime, fry the garlic. Heat the vegetable oil in a wok on a low-medium heat and gently fry the garlic until a light golden brown (takes 6-10 minutes). Then scoop out and drain onto kitchen paper, retaining the oil.

Next cook the rice and keep covered until ready to serve.

Finally, heat the flavoured garlic oil and when hot, carefully spoon in the pork. Fry on a medium heat until the pork is crisp and dark golden brown.

Plate up over the rice, pop on the fried egg and sprinkle over the crispy garlic. Serve with some green stuff!