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Thai Garlic Pepper Pork

A flavorful and simple Thai dish combining tender pork with garlic and white pepper, perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 teaspoon white peppercorns This unique pepper adds warmth without overpowering.
  • 2.5 heads garlic (peeled) Fresh garlic is essential—get firm and plump cloves.
  • 200 grams pork (cut into pieces) Use tender cuts like pork loin for juiciness.
  • 0.5 teaspoon salt Sea salt works best.
For Cooking
  • 1 tablespoon oil Use vegetable or peanut oil for frying.
  • 0.5 tablespoon oyster sauce Lee Kum Kee brand is recommended.
  • 0.5 tablespoon soy sauce Choose a good quality brand.
  • 0.5 teaspoon sweet soy sauce Adds sweetness that balances flavors.
For Serving
  • 3 pieces cilantro leaves (for garnish) Fresh cilantro adds flavor.
  • as needed cucumber slices For a refreshing crunch.

Method
 

Preparation
  1. Add 1 teaspoon of white peppercorns to a mortar. Using a pestle, pound until they become fine.
  2. Add 2.5 heads of garlic to the mortar and pound it into the pepper mixture to release aromatic oils.
  3. In a bowl, add 200 grams of cut pork and season with 0.5 teaspoon of salt. Incorporate the pepper and garlic mixture.
  4. Massage the garlic-pepper mix into the pork for about 1 minute, ensuring even coating. Set aside for at least 10 minutes.
Cooking
  1. Set a pan over medium heat. Add 1 tablespoon of oil and heat for about 3 minutes.
  2. Fry the marinated pork in the hot pan without overcrowding, work in batches if necessary.
  3. Once the meat begins to brown, add 0.5 tablespoon of oyster sauce, 0.5 tablespoon of soy sauce, and 0.5 teaspoon of sweet soy sauce. Stir well.
  4. Continue frying for another 3-4 minutes until the pork is fully cooked and golden brown.

Notes

Ensure garlic does not burn—should be fragrant but not browned. Marinate longer for deeper flavors. Leftovers can be stored for up to 3 days in the fridge.