Thai Pork Toast Recipe

Minced pork: Ground pork that forms the base of the topping.

White bread: Sliced bread cut into quarters, serving as the base for the pork mixture.

Garlic: Minced garlic adds a pungent, aromatic flavor.

Soy sauce: Provides a salty, umami taste to the pork mixture.

Sugar: Balances the flavors with a hint of sweetness.

Fish sauce: Adds a deep, savory flavor typical of Thai cuisine.

Egg: Beaten egg helps bind the pork mixture together.

Vegetable oil: Used for frying the bread pieces to a golden brown.

Cilantro: Chopped fresh cilantro for garnish, adding a fresh, herbal note.

When spreading the pork mixture on the bread, make sure to press it down gently but firmly to ensure it adheres well. This will help prevent the pork from separating from the bread during frying. Additionally, when frying, avoid overcrowding the pan to maintain the oil temperature, ensuring each piece cooks evenly and achieves a perfect golden brown crust.

• minced pork - Substitute with ground chicken: Ground chicken has a similar texture and can absorb flavors well, making it a good alternative to minced pork.

• white bread - Substitute with whole wheat bread: Whole wheat bread provides more fiber and nutrients while still offering a similar texture when fried.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile if fresh garlic is not available.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and can enhance the overall flavor profile of the dish.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder in place of a regular egg.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the citrusy undertones.

• Allow the Thai pork toast to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled pork toast in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 5-7 minutes until heated through and crispy.
• For longer storage, freeze the pork toast. Arrange the pieces in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the pork toast to a freezer-safe bag or container. Label with the date and use within 1 month for best quality.
• To reheat from frozen, preheat the oven to 375°F (190°C). Place the frozen pork toast on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the bread chewy and the pork mixture rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai pork toast on a baking sheet lined with parchment paper.
  3. Bake for about 10 minutes or until the pork mixture is heated through and the bread is crispy.
  4. Garnish with fresh cilantro before serving.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Arrange the Thai pork toast on the toaster oven tray.
  3. Heat for 8-10 minutes or until the pork is warmed and the bread regains its crispiness.
  4. Add a sprinkle of chopped cilantro for a fresh touch.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the Thai pork toast pork side down in the skillet.
  3. Cover with a lid and cook for about 2-3 minutes, then flip and cook for another 1-2 minutes until heated through.
  4. Garnish with cilantro before serving.

• Microwave Method:

  1. Place the Thai pork toast on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes or until the pork is heated through.
  4. Note: This method may not retain the crispiness of the bread as well as other methods.

• Mixing bowl: To combine the minced pork, garlic, soy sauce, sugar, fish sauce, and beaten egg.

• Knife: To mince the garlic and chop the cilantro.

• Cutting board: To provide a surface for mincing garlic and chopping cilantro.

• Frying pan: To heat the vegetable oil and fry the bread pieces.

• Spatula: To flip the bread pieces while frying.

• Paper towels: To drain the excess oil from the fried bread pieces.

• Measuring spoons: To measure the soy sauce, sugar, and fish sauce accurately.

• Cup: To measure the vegetable oil for frying.

• Plate: To place the bread pieces before and after frying.

• Tongs: To safely remove the fried bread pieces from the hot oil.

Prepare ingredients in advance: Mince the garlic and chop the cilantro ahead of time to streamline the cooking process.

Use pre-minced pork: Purchase minced pork from the store to save time on preparation.

Pre-cut bread: Buy pre-sliced bread to avoid the hassle of cutting it into quarters.

Batch frying: Fry multiple pieces of pork toast at once to reduce cooking time.

Use a food processor: Quickly mix the pork mixture using a food processor for a more efficient blend.