Thai · Dinner
Garlic Pepper Fried Pork (High-Protein)
Pork tenderloin cubes double-fried until crackling-crisp, then tossed with chopped garlic, coarsely cracked black pepper and crisp-fried egg for extra protein. Seasoned with fish sauce and a touch of sugar, finished with cilantro and scallion. Served hot with cucumber wedges.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
608Calories
58.1gProtein
37.4gFat
14.8gCarbs
6.7gSugar
5.2gFiber
1219mgSodium
448mgChol
8.8gSat Fat
982mgPotassium
96mgCalcium
4.3mgIron
1.9mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat pork cubes dry and season with salt; let sit uncovered at room temperature for 10 minutes to dry the surface.
2
Fry
Heat vegetable oil to 325°F in a wok over medium-high heat; fry pork 4 minutes until pale gold and cooked through, then drain on paper towel.
3
Fry
Raise heat to 375°F and fry pork again for 2 minutes until deep golden and crackling at edges; drain on paper towel.
4
Fry
In the same oil over medium-high heat, crack the egg into the wok and fry 90 seconds until edges are lacy brown and yolk is set.
5
Sauté
Pour off all but 1 tbsp oil; stir garlic over medium heat for 45 seconds until golden and fragrant, then add pork, black pepper, fish sauce and sugar for 1 minute until glossy and coated.
6
Plate
Transfer pork to a plate, top with sliced fried egg, scatter cilantro and scallion, and serve immediately with cucumber wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork tenderloin, cut into 1-inch cubes
- 22 large eggs
- 16 cloves16 cloves garlic
- 2 tbsp2 tbsp coarsely cracked black pepper
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1/2 cup120ml vegetable oil, for frying
- 2 tbsp2 tbsp cilantro, for garnish
- 22 scallion, for garnish
- 11 cucumber, cut into wedges, to serve
