Crispy Thai Pork Toast
This Crispy Thai Pork Toast couldn't be more delicious if it tried!
Servings: 20 pieces
Cost: £1 / $1
Equipment
- Sharp Knife & Chopping Board
- Medium Sized Pot & Wooden Spoon (for dipping sauce)
- 2x Medium-Sized Bowl & Fork (one for mince, one for egg wash)
- Large Deep Pan, Tongs & Kitchen Thermometer (for frying)
- Large Baking Tray & Wire Rack (for resting cooked toast)
Ingredients
Dipping Sauce
- 120ml / 1/2 cup Water
- 100g / 1/2 cup Granulated Sugar
- 60ml / 1/4 cup White Distilled Vinegar
- 1/2 tsp Salt
- 45g / 1.5oz Cucumber, sliced into thin quarters
- 1 Red Chilli, thinly sliced
- 1 Shallot, thinly sliced
Pork Toast
- 2 cloves of Garlic, peeled
- 2 Coriander Roots (see notes)
- 1/4 tsp White Pepper
- 250g / 9oz Minced/Ground Pork
- 3 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Granulated Sugar
- 3 Eggs
- 5 large slices of Stale White Bread (see notes)
- 1 Red Chilli, very thinly sliced (you'll need 20 strips)
- 20 Coriander/Cilantro Leaves, left whole
- Vegetable Oil, as needed
Instructions
- For the dipping sauce, combine water, sugar, vinegar and salt in a medium-sized pot over medium heat. Bring to a gentle simmer and stir occasionally for 15 minutes until the sauce begins to show signs of thickening/turning glossy. Pour into a bowl to one side to cool for 10 minutes, then stir in the chilli, shallot and cucumber and rest until ready to serve.
- Meanwhile, use a pestle and mortar to crush the garlic, white pepper and coriander roots into a paste. Alternatively, you can use a knife to very finely dice the garlic and coriander root then use the side of the knife to mash into a paste as best you can. Add to a bowl with the pork, oyster sauce, sugar and 2 tsp soy sauce. Use a fork or your hand to combine until everything is evenly distributed then leave to marinate for 10 minutes. Add in 1 egg and use a fork to combine with the pork.
- Cut each slice of bread into 4 pieces, resulting in 20 pieces total. Use a knife to spread the pork over each slice of bread, then press in a chilli slice and coriander leaf into each piece. In a bowl, whisk 2 eggs and 1 tsp soy sauce.
- Heat up at least 1/2 inch of oil in a large deep pan over medium heat until it reaches 170C/340F. Take a piece of bread, dunk it meat-side-down into the egg wash and add it to the oil meat-side-down. Quickly repeat with 4 more pieces. Leave to fry for 2 minutes, then flip and fry for another 2 minutes, or until deep golden and crisp with the pork piping hot. Remove the pieces and place them on a wire rack above a tray to catch any excess oil. Repeat with the remaining batches.
- Serve with the dipping sauce then tuck in and enjoy!
Video
Notes
a) Coriander Roots - You'll find these in most Asian Shops, but if you can't find them I recommend getting a pot of coriander (i.e. in soil) from the supermarket. From there you can pluck some of them from the soil and use the roots and stems. These will likely be much thinner than coriander roots, so I recommend using a handful of the roots/stems (around 5g/0.2oz). The roots/stems are much more flavoursome than the leaves and have a more distinctive flavour, which is why they're used in a lot of Thai cooking.
b) Bread - Really important the bread is a) thick and b) stale. I picked up a loaf of 'extra thick toastie bread' from the supermarket which worked perfectly. I also leave the bread out on a tray overnight to dry it out.
c) Dipping Sauce - The consistency will still be pretty thin when you remove it from the heat, but it thickens up a little as it cools. It'll then thin back out the longer you let it sit with the cucumber and shallots (due to the excess water from both). The longer it rests, the better the flavour exchange with the cucumber, shallots & cucumber. If at any point it gets too thick just whisk in a dash of water.
d) Red Chillies - I just use regular store-bought pre-packaged chillies which are fairly mild. If at all wary just remove the seeds.
e) Calories - Per toast without the sauce assuming 2 tsp oil soaked up per toast.
Nutrition
Calories: 124kcal | Carbohydrates: 4.34g | Protein: 3.94g | Fat: 10.4g | Saturated Fat: 7.794g | Polyunsaturated Fat: 0.476g | Monounsaturated Fat: 1.541g | Trans Fat: 0.007g | Cholesterol: 24mg | Sodium: 72mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 0.82g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.48mg