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Pork toast is one of the easiest Thai appetizers to make and people really love it. Plain white bread works best for this recipe. Even though whole wheat bread would be better nutritionally, it doesn't work as well for Pork Toast as white bread!
Pork Toast
(Kanom Punk Na Moo)

1 pound ground pork
2 tablespoons minced coriander root (or chopped cilantro)
1 tablespoon minced garlic
2 stalks green onion (thinly-sliced)
1/2 teaspoon black pepper
1 tablespoon corn starch
4 tablespoons mushroom soy sauce
1/2 teaspoon sea salt
1 egg
8 slices white or wheat bread (remove crusts and cut into 4 squares)
peanut oil for deep-frying
1. Combine ground pork, coriander root (or cilantro), garlic, green onion, black pepper, corn starch, mushroom soy sauce, salt, and egg in a bowl and mix thoroughly. Spread 1-2 tablespoons of the pork mixture onto each piece of bread and line up on a cookie sheet.

2. Preheat oil to 375 degrees in a deep-fryer or wok. Deep-fry the pork toast for 6 minutes. Remove from heat and drain on paper towels. Serve with Ar Jard Sauce (see page 77).

Yield: 6-8 servings (makes about 32 pieces)

This recipe taken from "Crying Tiger: Thai Recipes from the Heart" by Supatra Johnson. Published by Jasmine Market. (All Rights Reserved) Copyright 2004.

Website produced by Jasmine Market. (All Rights Reserved) Copyright 2011. Email: jasminemarket@supatra.com