Thai Pork Toast (Khanom Pang Na Moo)

 This snack is so addictive ^^, a bit spicy, crunchy around the edge and soft in the center, you will eating it continuously.

This one is my favourite snack from my childhood time, it's very easy to make at home as the ingredient list is short and simple. The coriander root is one of the key ingredients, it gives a significant fragrance to the minced pork paste. For the seasoning, you can add more or less of the peppercorn, and garlic, but my family has a little kid so I keep on less spicy side ^^.
You can use sandwich bread for this recipe too, cut each slice into 4 pieces and let it dry before using (sandwich bread has more moisture than French bread). 
Serve it with cucumber relish is recommended as the sweet and sour taste of the relish will cut down the richness of this fried snack and turn it into unstoppable food, haha.

Thai Pork Toast (Khanom Pang Na Moo)

Make 30-36 pieces

Thai Pork Toast (Khanom Pang Na Moo)
30-36 ........................... Bread (about 6x4cm), I use small French bread
200g ............................ Minced pork*
2 .................................. Coriander roots, wash and cut into small pieces
5 cloves ....................... Garlic
1/2tsp ........................... Whole black peppercorns 
1tbsp ............................ Oyster sauce
1tbsp ............................ Soy sauce
1/2tsp ........................... Seasoning sauce
1/2tsp ........................... Granulated sugar
1 ................................... Egg
2 ................................... Eggs beaten, for dipping the bread
...................................... Coriander leaves for place over the top
...................................... Rice bran oil for frying 
*you can use other kinds of meat too.

Cucumber relish
40g ............................... Water
40g ............................... Vinegar
40g ............................... Granulated sugar
1/2tsp ............................ Salt
....................................... Cucumber, shallot, and chilli
...................................... Coriander leaves

 Put coriander roots, garlic, and black peppercorns into a mortar.

 Crush the ingredients into fine paste.

 Put minced pork, egg and the coriander mixture and all the seasoning into a bowl.

 Mix until fully combine.

 I use small French bread, you can use sandwich bread too.
*Note: for sandwich bread let it dry before using.

 Spread the minced pork mixture over the bread.
Place coriander leaves over the pork.

 You will get 30-36 pieces.

 I use rice bran oil.

Pour the oil into the frying pan.
Heat the oil over medium heat.

 Dip the bread into the eggs.

When the oil reach 180C.
Place the bread into the pan.

 Fry until golden brown on both sides.

 Make the cucumber relish.
Put water, vinegar, sugar and salt into a microwavable jug, and stir to combine.
Heat in the microwave for 1-2 minutes or until the mixture become boil.
Remove from the microwave and stir until the sugar melt and let it cool completely before using.

 Put cucumber, shallot and chilli into a small bowl, pour the vinegar mixture into the bowl.
Place the coriander leaves over the relish.

Serve the Khanom Pang Na Moo with cucumber relish.

Thai Pork Toast (Khanom Pang Na Moo)