Kanom Pang Na Moo: Crispy Thai Pork Toast
Minced pork toast is perfect for a party platter. It’s easy to make and requires only a few ingredients.
Equipment
Stone mortar and pestle (or food processor)
Wok or deep heavy-bottomed pan for frying
Instant-read thermometer
Wire cooling rack
Baking sheet lined with parchment paper
Spider strainer or slotted spoon
Ingredients
- 1 long baguette - sliced 1.5 cm thick
½ pound ground pork - minced pork, about 225g- 2 teaspoons coriander roots - crushed
2 teaspoons garlic - about 2 cloves, crushed
2 teaspoons ground black pepper
1 teaspoon cornstarch - cornflour
¼ teaspoon salt
1 tablespoon soy sauce
2 medium eggs
2 teaspoons sesame seeds - for decoration
3 leaves cilantro (coriander) - coriander, for decoration
2 small red chili (red chilli in British English) - for decoration
1 cup vegetable oil - 240ml, for deep frying — more may be needed depending on wok size
Instructions
- Crush the coriander roots, garlic, and black pepper together using a mortar and pestle (or food processor) until you have a thick, aromatic paste. In a bowl, combine the ground pork with the paste, salt, soy sauce, half of one lightly beaten egg, and cornstarch. Mix well, cover, and marinate in the refrigerator for 1 hour.1/2 pound ground pork, 2 teaspoons coriander roots, 2 teaspoons garlic, 2 teaspoons ground black pepper, 1 teaspoon cornstarch, 1/4 teaspoon salt, 1 tablespoon soy sauce, 2 medium eggs
- Spread approximately 1 tablespoon of the marinated pork mixture onto each baguette slice, mounding it slightly higher in the centre and pressing the edges flat so the meat stays attached during frying. Decorate the top of each with a few sesame seeds, a cilantro leaf, or a thin slice of red chilli.1 long baguette, 2 teaspoons sesame seeds, 3 leaves cilantro (coriander), 2 small red chili (red chilli in British English)
- Lightly beat the remaining 1½ eggs in a shallow bowl. Dip each topped baguette slice meat-side down into the egg, then set aside on a parchment-lined baking sheet.2 medium eggs
- Heat the oil in a wok or deep pan to 340–350°F / 170–175°C over medium-high heat. Working in batches of 3–4 pieces, carefully lower the toast into the oil meat-side down. Fry for 1½–2 minutes until the pork is golden, then flip and fry the bread side for 1–1½ minutes until crisp. Transfer to a wire rack to drain. The pork should reach an internal temperature of 160°F / 71°C. Serve warm with Ar-jad (Thai cucumber relish) dipping sauce.1 cup vegetable oil
Notes
Storage: Fried pork toast is best eaten within 20 minutes. Leftovers can be refrigerated in an airtight container for up to 1 day.
Reheating: Reheat in a dry skillet over medium heat for 2–3 minutes per side for best crunch. For large batches, use a wire rack on a sheet pan at 375°F / 190°C (170°C fan-forced) for 6–8 minutes.
Make-Ahead: Assemble topped bread slices up to 4 hours ahead on a parchment-lined tray, covered loosely in the fridge. Do not egg-dip until ready to fry. The raw marinated pork mixture keeps refrigerated for up to 24 hours.
Substitution: If coriander roots are unavailable, use the bottom inch of cilantro stems — chop finely before crushing with garlic and pepper.
Pro Tip: Fry meat-side down first and check your first batch with an instant-read thermometer — pork should reach 160°F / 71°C internally. This calibrates your oil temperature for consistent results.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 3gProtein: 11gFat: 55gSaturated Fat: 11gPolyunsaturated Fat: 26gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 98mgSodium: 371mgPotassium: 243mgFiber: 1gSugar: 1gVitamin A: 317IUVitamin C: 27mgCalcium: 34mgIron: 1mg
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