Khanom Pang Na Moo is a beloved Thai snack that combines crispy fried bread with a savory, flavorful pork topping. The dish features a mixture of ground pork, garlic, and seasoning, spread over slices of toasted bread, then deep-fried until golden and crunchy. These little toasts are deliciously crispy on the outside and juicy on the inside, offering a satisfying balance of textures and savory flavors. Typically served as an appetizer or snack, they are often paired with fresh cucumber slices and a sweet chili dipping sauce for an added zing.
Ingredients:
For the pork topping:
- 200g ground pork
- 2 tbsp minced garlic
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp finely chopped cilantro (optional)
- 1/2 tbsp sesame oil (optional, for flavor)
For the toasts:
- 4 slices white bread (preferably thick-cut, such as Texas toast or similar)
- 1 egg (lightly beaten)
- 1/2 cup cornstarch or all-purpose flour (for coating)
- Vegetable oil for frying
For serving:
- Fresh cucumber slices
- Sweet chili sauce (for dipping)
Directions:
- Prepare the Pork Topping:
In a bowl, combine the ground pork, minced garlic, fish sauce, oyster sauce, sugar, white pepper, and chopped cilantro (if using). Mix well until the pork mixture is evenly seasoned and smooth. - Prepare the Bread:
Cut the bread slices into halves or quarters, depending on your preferred serving size. You can also trim the crusts if you want to create a more uniform shape. Lightly toast the bread in a toaster or on a grill to give it a little crunch, but not too much, as it will be fried later. - Assemble the Toasts:
Spread a generous layer of the seasoned pork mixture on top of each slice of bread. Press it down gently to ensure it sticks to the bread. - Coat the Toasts:
In a shallow bowl, place the cornstarch or flour. Dip each slice of bread, with the pork topping, into the egg wash, ensuring it’s well-coated. Then, lightly coat the sides of the bread with cornstarch or flour for an extra crispy texture when frying. - Fry the Toasts:
Heat about 1-2 inches of vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot, carefully lower each toast into the oil, pork side down. Fry for 2-3 minutes or until the bread is golden brown and crispy on the outside, and the pork is cooked through. Flip the toasts as needed to ensure even frying. - Drain and Serve:
Remove the toasts from the oil and drain them on paper towels to remove excess oil. Serve the Khanom Pang Na Moo hot, with fresh cucumber slices and a bowl of sweet chili sauce for dipping.
Enjoy these crispy, savory Thai pork toasts as an irresistible snack or appetizer! The combination of crispy bread, juicy pork, and the dipping sauce makes them a perfect treat for any occasion.
