This recipe is sensational. Crunchy and flavoursome, simple and comforting, and so versatile. All the good words. I grew up with mum whipping this up with ease, and it's still a family favourite. Mum uses pork shoulder for this (which is the best cut of pork) but it can be used for anything! Amazing chicken wings, seitan or tofu for a vegan alternative, or even broccoli or aubergine! The possibilities are endless, and delicious.
Serve with something refreshing like Som Tam or Tam Som-O for a lovely contrast of textures and flavours.
For the pork you need:
-290 g pork shoulder slices
-Sam kler (สามเกลอ) paste:
-3 cloves garlic
-2 tbsp coriander root
-1 tsp black pepper
-1 tbsp light soy sauce
-1/4 cup self raising flour
-approx. 3 tbsp water
-vegetable oil for deep frying
Prepare the sam kler paste by either pounding together in a pestle and mortar or chopping the garlic and coriander finely and mixing in ground black pepper.
Add to the pork along with the soy sauce and mix well.
Marinate at room temp. for 30 mins-1 hr or in the fridge for 3 hrs-overnight.
Heat up enough oil to deep fry. I use an appropriately sized sauce pot but I will not take any responsibility for any accidents you have.
Add the flour to the pork and mix, add water 1 tbsp at a time until you have a thick batter.
Check if the oil is hot enough by dipping the end of a wooden chopstick in, or drop in a small amount of the batter. Bubbles should form around the chopstick or batter if it is ready.
Carefully add in the pork shoulder and fry until golden brown. You can tell if the meat is fully cooked if it floats to the top of the oil. Sometimes the batter will stick to the bottom of the pan and prevent this from happening so keep an eye on it at all times!
Enjoy! (seriously, you're welcome)