Thai Garlic Fried Pork (Moo Tod Kratiem)

    • Published January 26, 2026
    • Updated January 26, 2026
    • Author Bell V’Kit
    A timeless Thai comfort dish built on simple aromatics and perfect frying technique. Tender pork is marinated with coriander root, garlic, and white pepper, lightly coated, then fried until golden and crisp. Finished with fragrant fried garlic.

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    Total : 30 min
    Spice Level : Not spicy
    Skill Level : Easy
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    What is Thai Garlic Fried Pork (Moo Tod Kratiem)?

    Thai garlic fried pork, known in Thai as moo tod kratiem (หมูทอดกระเทียม), is a classic Thai home-style dish built around garlic and white pepper, two of the most essential flavors in everyday Thai cooking. Bite-size pieces of pork are marinated with coriander root, garlic, and seasoning sauces, lightly coated, then fried until golden and crisp on the outside while remaining juicy inside.

    The flavor is savory, aromatic, and gently peppery rather than spicy. Coriander root adds depth and earthiness, garlic brings natural sweetness and fragrance, and white pepper provides a soft, warming heat. Finished with golden fried garlic on top, the dish is comforting, unfussy, and deeply satisfying.

    Moo tod kratiem is most commonly served with hot jasmine rice, a fried egg, and fresh cucumber slices.

      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.
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      Why You’ll Love Thai Garlic Fried Pork

      • Pure Thai comfort food: Familiar, home-style flavors that never go out of style.
      • Crispy outside, juicy inside: A light coating keeps the pork tender on the inside and golden on the outside.
      • A garlic lover’s dream: Fragrant fried garlic in every bite.
      • Quick and practical: Simple prep, few ingredients, and straightforward frying.

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      Ingredient Highlight: Garlic (กระเทียม)

      Why It Matters
      Garlic is the soul of moo tod kratiem. It’s not just a background aroma, it’s the defining flavor. When gently fried, Thai garlic transforms from sharp and pungent into sweet, nutty, and deeply fragrant, giving this dish its unmistakable comfort-food character.

      How It’s Used
      Garlic plays two roles here. First, it’s pounded with coriander root and white pepper to form the aromatic base of the marinade, seasoning the pork from the inside out. Second, it’s lightly crushed and fried until golden, then scattered generously on top for crunch, aroma, and visual appeal.

      In Thai Cooking
      Garlic is one of the most essential ingredients in everyday Thai kitchens. Often paired with white pepper and coriander root, it forms a classic flavor foundation used in stir-fries and marinades. It’s also commonly used fresh in Thai salads like Thai crispy fried egg salad,  Thai squid with chili lime, as well as dipping sauces such as seafood sauce, where raw garlic adds sharpness and bite.


      You’ll also find garlic anchoring simple stir-fried dishes like stir-fried cabbage with fish sauce and pad kra pao.

      Nutritional & Health Benefits
      Garlic is naturally rich in antioxidants and compounds that support heart health and immunity. In Thai home cooking, it’s valued not only for flavor but also for its warming, balancing qualities—comforting food that also feels good for the body.

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      Ingredients & Equipment Checklist

      Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

      Marinated Pork

      [] 2 coriander roots
      [] 2 tbsp Thai garlic, skin-on
      [] 1/2 tsp white peppercorns
      [] |300g pork tenderloin (or pork shoulder) |(cut into bite-size pieces)
      [] 1 tbsp oyster sauce
      [] 1 tbsp seasoning sauce
      [] 1 tsp sugar
      [] 1 tbsp vegetable oil

      Garlic Topping

      [] |1/3 cup Thai garlic, skin on| (lightly crushed)
      [] 1 pinch salt
      [] 1/4 tbsp sugar
      [] |vegetable oil |(for frying)

      For Frying

      [] 1 tbsp seasoning sauce
      [] 3 tbsp crispy frying flour
      [] |vegetable oil |(use the same oil from frying garlic)

      Garnish

      [] fresh coriander leaves

      Tips Before You Start Making Thai Fried Garlic Pork

      • Marinate the pork for at least 20 minutes: This allows the meat to fully absorb the flavors and stay juicy when fried.
      • Use skin-on garlic: The skin protects the garlic from burning, keeps it sweet when fried, and helps build a deeper aroma.
      • Fry garlic gently: Medium heat prevents bitterness and ensures even golden color.
      • Season the garlic lightly: A pinch of salt and sugar boosts umami and rounds out the flavor.
      • Don’t overcrowd the pan: Fry the pork in batches so it crisps evenly instead of steaming.
      • Season after coating: Adding seasoning sauce just before frying enhances savoriness without overpowering the pork.

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      Thai Garlic Fried Pork (Moo Tod Kratiem)
      A timeless Thai comfort dish built on simple aromatics and perfect frying technique. Tender pork is marinated with coriander root, garlic, and white pepper, lightly coated, then fried until golden and crisp. Finished with fragrant fried garlic.
      Servings : 2
      Spice Level : Not spicy
      Skill Level : Easy
      Prep : 15 min
      Cook : 15 min
      Total : 30 min
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      Ingredients

      Marinated Pork

      [] 2 coriander roots
      [] 2 tbsp Thai garlic, skin-on
      [] 1/2 tsp white peppercorns
      [] |300g pork tenderloin (or pork shoulder) |(cut into bite-size pieces)
      [] 1 tbsp oyster sauce
      [] 1 tbsp seasoning sauce
      [] 1 tsp sugar
      [] 1 tbsp vegetable oil

      Garlic Topping

      [] |1/3 cup Thai garlic, skin on| (lightly crushed)
      [] 1 pinch salt
      [] 1/4 tbsp sugar
      [] |vegetable oil |(for frying)

      For Frying

      [] 1 tbsp seasoning sauce
      [] 3 tbsp crispy frying flour
      [] |vegetable oil |(use the same oil from frying garlic)

      Garnish

      [] fresh coriander leaves

      Cooking Instructions

      1. Marinate the pork

      [] Pound coriander roots, garlic, and white pepper until fine.
      [] Cut pork into bite size pieces. Place the sliced pork into a mixing bowl
      [] Add the garlic paste to the pork along with oyster sauce, seasoning sauce, sugar, and vegetable oil.
      [] Massage well until the pork absorbs the marinade.
      [] Cover and refrigerate for at least 20 minutes.

      2. Fry the garlic

      [] Heat vegetable oil in a pan over medium heat.
      [] Add the crushed garlic and fry gently until golden and fragrant.
      [] Season with a pinch of salt and sugar.
      [] Remove and drain on paper towel. Set aside. This garlic will be used as topping.

      3. Prepare the pork for frying

      [] Add seasoning sauce and crispy frying flour to the marinated pork.
      [] Mix until evenly coated.

      4. Fry the pork

      [] Using the same oil from frying the garlic, fry the pork in batches.
      [] Cook until crispy, golden, and fully cooked through.
      [] Remove and drain excess oil.

      5. Assemble and serve

      [] Transfer the crispy pork to a serving plate.
      [] Top generously with fried garlic.
      [] Garnish with fresh coriander and serve.

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      FAQs for Thai Fried Garlic Pork

      Can I use a different cut of pork?

      Yes. Pork tenderloin stays lean and tender, while pork shoulder gives a juicier, richer bite. Both work well depending on your preference.
      Can I make this ahead of time?

      This dish is best served hot and freshly fried. You can marinate the pork a few hours ahead, but fry just before serving for the best texture.
      Can I air-fry the pork instead?

      You can, but the flavor and crispness won’t be the same. Frying in oil gives better aroma, texture, and that classic Thai comfort-food feel.
      What should I serve with Thai Fried Garlic Pork?

      Steamed jasmine rice is essential. Add a fried egg and fresh cucumber slices for balance and a complete Thai comfort plate.
      How do I keep the garlic from burning?

      Fry the garlic gently over medium heat and remove it as soon as it turns golden. It will continue to darken slightly after being taken out of the oil.

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