Thai Garlic and Pepper Pork Meatballs

Name: Thai Garlic and Pepper Pork Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Published February 16, 2026
Updated February 16, 2026
Author Bell V’Kit

Fragrant Thai pork meatballs infused with freshly pounded sam klur—coriander root, garlic, and white pepper—then fried until golden and topped with crispy garlic. Aromatic, gently spiced, and balanced with a touch of sweetness, this is Thai comfort food at its best.

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Total : 25 min

Skill Level : Easy

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What Is Thai Garlic and Pepper Pork Meatballs?

Thai Garlic and Pepper Pork Meatballs or moo kon tod kratiem prikthai (หมูก้อนทอดกระเทียมพริกไทย) is one of those dishes that look simple but smell incredible the moment they hit the pan.

At the heart of it is a classic Thai trio, "sam klur": garlic, white pepper, and coriander root. That combination gives the pork its deep, herbal Thai aroma. The minced pork is mixed with freshly pounded sam klur, seasoned with sugar, soy sauces, and oyster sauce, then shaped and fried until golden, then finished with a generous handful of crispy fried garlic on top.

It tastes deeply garlicky and aromatic, with a warm, gentle heat from the white pepper. It’s slightly sweet and savory, with a crispy outside and a juicy inside.

In Thailand, this is comfort food that’s quick and easy to make but so satisfying.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You’ll Love Thai Garlic and Pepper Pork Meatballs

Big flavor, simple ingredients: Just garlic, white pepper, coriander root, and pantry sauces. No complicated prep, but the aroma is unmistakably Thai.
Quick to make: Mix, shape, fry. It’s the kind of recipe you can pull together on a busy weekday but still feel proud serving.
Crispy outside, juicy inside: The golden crust gives you texture, while the inside stays tender and flavorful.
That crispy garlic finish: The final handful of fried garlic takes it from good to addictive. Salty, fragrant, slightly crunchy on top of warm pork.

Ingredients & Equipment Checklist

Here’s a handy shopping checklist of ingredients and equipment for quick planning.

Sam klur paste

[] 20g coriander roots
[] 40g garlic
[] 2g white peppercorns

For frying garlic

[] | 30g garlic | (chopped)

Pork marinade

[] oil
[] 250g minced pork
[] sam klur paste (from above)
[] 1/2 tbsp sugar
[] 2 tbsp oyster sauce
[] 1 tbsp seasoning soy sauce
[] 1 tbsp light soy sauce

[{

Equipment

[] Mortar and pestle – for pounding the sam klur paste properly
[] Mixing bowl – to combine and season the pork
[] Frying pan – for shallow-frying the garlic and pork
[] Tongs – for flipping the patties
[] Slotted spoon – to remove fried garlic
[] Wire rack or paper towel-lined plate – for draining excess oil

Optional but helpful:

[] Kitchen scale – for accurate measurements
[] Thermometer – if you want precise oil temperature control

}]

Tips Before You Start Making Thai Garlic and Pepper Pork Meatballs

Pound the sam klur properly: Pound coriander roots, garlic, and white pepper until fine and fragrant.
Cook the paste before mixing: Quickly stir-fry the sam klur in a little oil until aromatic. This removes any raw sharpness and deepens the flavor.
Mix until slightly sticky: When combining the pork and seasonings, mix until the texture tightens and becomes slightly sticky. This helps the meatballs hold together and stay juicy.
Rest the mixture: Let it sit for 10 to 20 minutes. This allows the seasoning to absorb and improves the overall flavor.
Fry garlic gently: Use low to medium heat and be patient. Garlic goes from golden to burnt very quickly. Remove it when it’s pale golden because it will continue to darken slightly after draining.
Control your heat when frying: Cook the pork over medium heat. Too high and the outside burns before the inside cooks through. Too low and you won’t get that golden crust.
Finish with plenty of crispy garlic: Don’t be shy here. The crispy garlic is what makes the dish truly special.

Thai Garlic and Pepper Pork Meatballs

Fragrant Thai pork meatballs infused with freshly pounded sam klur—coriander root, garlic, and white pepper—then fried until golden and topped with crispy garlic. Aromatic, gently spiced, and balanced with a touch of sweetness, this is Thai comfort food at its best.

Servings : 2

Skill Level : Easy

Prep : 15 min

Cook : 10 min

Total : 25 min

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Ingredients

Sam klur paste

[] 20g coriander roots
[] 40g garlic
[] 2g white peppercorns

For frying garlic

[] | 30g garlic | (chopped)

Pork marinade

[] oil
[] 250g minced pork
[] sam klur paste (from above)
[] 1/2 tbsp sugar
[] 2 tbsp oyster sauce
[] 1 tbsp seasoning soy sauce
[] 1 tbsp light soy sauce

[{

Equipment

[] Mortar and pestle – for pounding the sam klur paste properly
[] Mixing bowl – to combine and season the pork
[] Frying pan – for shallow-frying the garlic and pork
[] Tongs – for flipping the patties
[] Slotted spoon – to remove fried garlic
[] Wire rack or paper towel-lined plate – for draining excess oil

Optional but helpful:

[] Kitchen scale – for accurate measurements
[] Thermometer – if you want precise oil temperature control

}]

Cooking Instructions

1. Prepare the aromatics

[] Pound coriander roots, garlic, and white peppercorns into a fine paste.
[] Chop garlic for frying and set aside.

2. Marinate the pork

[] Stir-fry the sam klur paste in a little oil until fragrant. Let cool slightly.
[] Combine minced pork with the cooked paste.
[] Season with sugar, oyster sauce, seasoning soy sauce, and light soy sauce.
[] Mix until slightly sticky and cohesive.
[] Rest for 10–20 minutes to allow the flavors to develop.

3. Fry the garlic

[] Heat oil over low to medium heat.
[] Fry chopped garlic gently until pale golden and crisp.
[] Remove and drain.
[] Reserve the garlic oil for frying the pork.

4. Fry the pork

[] Shape the pork mixture into fat patties.
[] Shallow-fry over medium heat until golden and cooked through.

5. Serve

[] Arrange pork patties on a plate.
[] Top generously with crispy garlic.
[] Serve hot with Sriracha sauce (optional).

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FAQs for Thai Garlic and Pepper Pork Meatballs

Can I use ground chicken instead of pork?

Yes. Ground chicken works well and gives a lighter texture. Just be careful not to overcook, as chicken can dry out faster than pork.

What if I don’t have coriander roots?

Coriander roots give the most authentic flavor, but if you can’t find them, you can use coriander stems. The flavor will still be good, just slightly less earthy.

Do I have to fry the Sam Klur before mixing it with the pork?

It’s highly recommended. Frying the paste removes raw sharpness and deepens the aroma, making the final dish more rounded and fragrant.

Can I bake or air-fry them instead?

Yes. You can bake or air-fry at 180°C until cooked through and golden. They won’t be quite as rich as pan-fried in garlic oil, but still delicious.

How do I know when they’re cooked?

They should be golden on the outside and fully cooked inside with no pink remaining. If you’re unsure, cut one open to check.

What should I serve this with?

This dish can be enjoyed as a starter, or served with hot jasmine rice for a more complete meal. Add a crispy fried egg on top, and maybe some sliced cucumber for freshness. You can also serve it with a dipping sauce like sriracha or chili fish sauce on the side for extra flavor.