Pork with Black Pepper and Garlic - Moo Tod Gratiam Prik Thai Dam - หมูทอดกระเทียมพริกไทยดำ

The full recipe and breakdown of how I approach this recipe are available on my Patreon - / hmuuth-stir-pork-64451965
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Patreon is for people who are serious about learning Thai food and having access to me in a way that KZbin cannot provide. Support me on Patreon to get the full recipe, access to our community discord channel, and priority responses for your cooking questions!
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Origianl music by Derek Lucci (me!)

[@itschaja]

I'm Thai, living in Thailand where I can just go out and find an auntie's stall making me this at any time of the day but here I am, watching and drooling over a foreigner's authentic Thai cooking videos. LOL So satisfying to watch. Thank you for the good works!

[@makebistro]

Thank you - auntie surely makes it better than me!! More videos coming soon. Thanks for your support.

[@kiewmai]

อะไรคือเป็นคนไทยที่มาดูวิธีทำกับข้าวจากคลิบฝรั่ง มันยอดมาก

[@makebistro]

ขอบคุณมากครับ 5555

[@ihatemonday6673]

***คลิป(คลิปวิดีโอ)✔ คลิบ❌ 🙏😅

[@aaaaaaaapins1578]

you should open a thai restaurant!

[@makebistro]

Thank you, I've been doing private and ticketed Thai experiences, not sure if I want a restaurant to be honest. See here kzbin.info/www/bejne/faXFf2ygdpKWaas&ab_channel=makebistro and my instagram.com/makebistro - thanks again!

[@TheKaMeLRo]

เก่งมากๆ You made this dish look better than many Thais that I order from foodpanda/Grabfood. I hate when fried pork is wet in sauce.

[@makebistro]

555 ชอบคุณมากครับ

[@maryschad6966]

Thank you! The black pepper chicken looks amazing!

[@makebistro]

enjoy, its great with chicken as well!!

[@TeerawutNumChuchuaysuwan]

ถึงจุดนี้คือคนไทยมานั่งดูวีดีโอฝรั่งทำอาหารไทยแล้ว

[@makebistro]

55555

[@jiranaga]

omg you are so good. where did you learn all of this from? watched all of your vid and your detail/technique are so FINE. your หมูกระเทียม look better than i ever did though😭

[@makebistro]

ขอบคุณมากครับ

[@newyorkpoke1801]

Looks delicious !

[@TheNutto26]

Perfect guarantee by Thai🙏😍

[@makebistro]

Thanks!! Please follow channel for more :)

[@donbushek]

I think i understand velveting and passing through oil techniques. But I don’t understand why, in the recipe, the velveted pork is partially cooked only to be returned to the wok almost immediately with the stir fried garlic. In most Chinese recipes, there would be a significant amount of other ingredients that would be cooked in the wok between the initial and final pork cook, and that makes sense to me. But why here? Why not cook the pork 95%, add the garlic for 30 seconds, cook in the sauce for a minute, then out?

[@makebistro]

There are many answers to this question. First and foremost, the dish is called Moo Tod (tod being a transliteration of ทอด) which specifically refers to the technique in Thai food of deep frying. Often this dish is actually just marinated and then fried as is. I prefer to do the combo of velveting then stir frying with garlic and I would say that it isn't as common but is more so a style I prefer. From a voodoo standpoint, I prefer to honor Thai techniques and present them in the best way that I can to you. Secondly, velveting when it comes to oil (as you can do it with water as well) is really just a quick pass through-the meat doesn't necessarily have to be fully cooked-the idea is that when it's deep fried-the starch / egg protects the meat and makes it silky. This can work in just a little bit of oil if you have a very high heat source (nothing that a normal home kitchen can provide) but it's not going to be quite the same result. The temperature is going to drop so much that the pork will not get the color and sear, and from my experience is prone to become gloopy. When I do not feel like using a bunch of oil-I stir fry garlic for a few seconds, add the pork, add the seasonings and it's a very great dish still. Or as you mentioned, especially with beef or pork that is high in fat; cook it quickly, then add the garlic and the sauce, and out. All valid methods!

[@beavisbestfriend]

Your recipes are amazing but unfortunately the audio and editing make it quite difficult to thoroughly enjoy the content. It doesnt have to be a shiny production (although that would be nice) but a few tricks for low budget production from Kenji would improve the quality quite a bit :) but thanks for sharing these authentic Thai recipes with the world!

[@makebistro]

Appreciate it - the Audio / video is indeed not the best on here. I’ve recently bought a new camera and audio.. so videos going forward are going to be on a whole other level of production. These videos are videos that I came out with up to 3 years ago on my patreon.. newer content with the better video / audio will come eventually! As for editing style - i have many different styles and i quite like this style- with better video / especially audio it would be very different. Majority of kenjis videos are GoPro camera and aren’t edited. Thanks again..

[@shlomovenezia101]

LUX!!!