Moo Pad Gratiem (Three Buddy Pork Loin)

Ingredients

Marinating Paste

• 3 large garlic cloves
• 2 tbs cilantro stems, sliced into 1-inch pieces.
• ½ tsp ground white pepper, add more as preferred for your taste buds.

Garlic oil

• 10 garlic cloves, 3 for the paste, and the rest for frying in oil
• 60 ml oil

Meat and sauce

• 1 lb pork, sliced into long, thin pieces around ½" x 3"
• 15 ml oyster sauce (1 tbs)
• 15 ml fish sauce, Squid brand (1 tbs)
• 15 ml mushroom soy sauce (1 tbs)
• 5 ml dark soy sauce (1 tsp)
• 8 g sugar, white or brown
• ¼ tsp baking soda
• 60 ml water

Directions

1. In a small stone mortar and pestle, pound garlic, cilantro stems (or root), and white peppercorn until you have a smooth paste
2. Add the paste to a mixing bowl, then add all the sauces-soy sauce, fish sauce, oyster sauce, black pepper, white pepper, and sugar. Stir and mix well
3. Add the pork, baking soda water, and the thinly sliced pork. Mix well and let the pork marinate for 20-30 minutes while you prep and make the garlic oil
4. Chop the rest of the garlic cloves into small pieces. Do not minced or make a paste out of them. You want some chunks in the pork when eating
5. Heat the oil in a wok, add the garlic and fry until lightly golden brown, about 3-4 minutes. Once the garlic starts to brown, remove from the hot oil to a small bowl. Strain the garlic from the oil to have your garlic ready to add to the pork later
6. Turn the heat high and heat 2 tbs of the garlic-infused oil. Add the marinated pork and stir-fry the pork until it's cooked and the edges turn golden brown. Allow the pork to cook untouched for 2-3 minutes. Then, stir a couple of times to flip the meat and allow the meat to sear on all sides. Add a bit of water if the meat sticks to the pan
7. Turn the heat off. Sprinkle the crispy fried garlic over the stir-fried pork and give it a final toss to combine. Plate the garlic pork and serve over jasmine rice. Garnish with more fried garlic, ground white pepper, and some cucumber or tomato slices

Chef's Notes

• I normally use loin chop center cut, but any lean cut of pork is fine
• Do not overcook the garlic - you will get bitter garlic oil