Recipes of Thailand

Taste Appetizer, Thai pork canape

Posted on by Luksana Panyavanich
Thai Pork Canapé served with cucumber relish – ขนมปังหน้าหมู

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Dry white sandwich bread in the oven by use the lowest heat until the bread is dry and hard. (when you fry, it will not absorb as much oil)

Marinate ground pork an hour while white sandwich bread is in the oven then it will be ready for the pork spread.
Spread marinated pork on sandwich bread not too much because we don’t want bread brown before the pork cooked. Garnish with coriander/cilantro leaves(press a little bit so it will not float away when fry)
8 slices of sandwich bread can make 32 pieces Thai pork canape
Beaten light chicken egg and brush before fry.  
If you wish you can fry without egg.
Egg may cause the oil to darken quicker that you must skim the black foam off the surface.
Frying.  Heat the oil to medium high heat. Put the marinated side in first until golden brown then flip over.
Canola oil is good selection for deep fry with high heat. See the black foam that we must skip it out to make oil clean for next fry.
Here we have  golden pork canape before it cut to square, triangle or round shape as you require for serving. 
This appetizer should be served hot or warm.
Always served. Thai Pork canape with cucumber relish for the traditional taste of the Land of Smiles.

Pork canapé served with cucumber relish (make 32 pieces)

For coffee break, appetizers, party

Ingredients

300 grams  ground pork

1  tbsp  chopped onion

1/2 tbsp chopped garlic

1/2 tbsp  chopped coriander stem (because it is hardly find coriander roots but in Thailand we use coriander roots for many cooking) coriander leaves will keep to use for garnish

1.5 tbsp   Light soy sauce

Salt for seasoning

Grind black pepper for seasoning

2 eggs  one for marinated and another one for brush before fry

Canola oil for deep fry (add canola oil 1 tbsp when marinated pork)

8 slices  white sandwich bread (suggest this white sandwich bread because the texture is light and after fry it will became golden brown)

Preparation and cooking

1. Dry white sandwich bread in the oven by use the lowest heat until the bread dry and hard. (when fry it will not absorb oil much)

2. Marinated pork with light soy sauce, salt, pepper, chopped coriander stems, onion, garlic, one egg and tbsp of canola oil.

3. Spread marinated pork on sandwich bread but not too thick because we don’t want bread became brown before the pork cooked. Garnish with coriander leaves.

4. Frying pan, heat oil in medium high heat. Put the marinated side in first until golden brown then turn over. See the colour became golden brown both side, take it out to cut and serve with cucumber relish. 

 
Luksana Panyavanich

5 Comments

  1. Pingback: Taste Appetizer, Thai pork canape « South Pacific Engagement | Organic Rapeseed Oil

  2. thanks for sharing the recipe of Thai pork canape. I’ll try it at home. Can you tell us about other Thai recipes that I can cook at home. My Family is very fond of Thai recipes.

  3. I’m going to attempt making this on the w/e and will let you know how it turns out. It looks sumptious!!

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