Thai Garlic and Pepper Pork Meatballs

Servings : 2

Skill Level : Easy

Prep : 15 min

Cook : 10 min

Total : 25 min

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

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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

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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).

This recipe is brought to you by BELL VKIT

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