Thai Garlic Pepper Pork Marinade (Gratiem Prik Thai)
A pounded paste of garlic, white pepper and cilantro root, rounded out with oyster sauce, that turns pork loin into savory, peppery Thai-style pork. Pan-sear the pork, or grill it for skewers, and serve it with rice.
- Prep
- 20 min
- Cook
- 12 min
- Wait
- 2 hr 30 min
- Total
- 3 hr 2 min
- Makes
- About 1½ lb (680 g) marinated pork, serving 4
Steps
Before you start
- Plan for at least 2 hours of marinating (up to 12 hours in the fridge). Don't go past 24 hours, or the pork turns mushy.
- Cilantro roots are often sold on bunches at Asian markets. If you only have bunches with the roots trimmed off, use the lower stems (see Substitutions).
- Use white pepper, not black. It gives the classic Thai flavor. Whole peppercorns freshly pounded are best.
- Take the pork out of the fridge 20 minutes before cooking so it sears evenly.
Slice the pork
- Pat the pork loin dry.
- Slice it against the grain into ½-inch (1.25 cm) thick slices, about 2 inches (5 cm) wide.
- Place in a medium bowl or zip-top bag.
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Ready when: Slices are even in thickness so they cook at the same rate.
Tip: Freezing the loin for 20 minutes makes it much easier to slice neatly.
Pound the paste
- In a mortar, pound the white peppercorns with the salt until coarsely cracked.
- Add the cilantro roots and pound to a rough paste.
- Add the garlic a few cloves at a time and pound until a sticky, mostly smooth paste forms, about 4 minutes.
- If using a food processor, pulse with 1 tbsp of the oil until a paste forms.
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Ready when: No large pieces of garlic or root remain, and the paste smells sharp and peppery.
Tip: Add the salt first: it acts as an abrasive and helps break down the garlic.
Mix the marinade
- Scrape the paste into a small bowl.
- Stir in the oyster sauce, fish sauce, sugar and 1 tbsp of the oil until the sugar dissolves and the mixture is evenly combined.
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Ready when: The marinade is thick, glossy and dark with no sugar granules visible.
Coat the pork
- Pour the marinade over the pork.
- Massage with your hands for about 1 minute so every slice is thoroughly coated.
- Seal or cover tightly.
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Ready when: No dry patches of pork are visible.
Marinate the pork
- Refrigerate for at least 2 hours and up to 12 hours.
- Turn the bag or stir the pork once halfway through.
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Ready when: The pork has darkened and smells strongly of garlic and pepper.
Tip: Do not marinate longer than 24 hours; the salt will make the texture firm and mushy.
Temper the pork
- Take the pork out of the fridge 20 to 30 minutes before cooking.
- Heat a 12-inch (30 cm) heavy skillet over medium-high heat for 2 minutes, until very hot.
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Ready when: A drop of water sizzles and evaporates in seconds.
Tip: Don't wipe off the marinade; the garlic bits brown and add flavor, but watch the heat so they don't burn.
Sear the pork
- Add the remaining 1 tbsp oil and swirl.
- Cook the pork in 2 batches in a single layer, without crowding, for 3 to 4 minutes per side, until deeply browned in spots.
- Lower the heat to medium if the garlic darkens too fast.
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Ready when: Pork is browned on both sides and reads 145°F (63°C) in the thickest slice; juices run clear.
Tip: Crowding the pan steams the pork instead of browning it.
Rest and serve
- Move the pork to a plate, tent with foil and rest for 5 minutes.
- Serve with jasmine rice, sliced cucumber and a chili-fish sauce dip if you like.
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Ready when: Pork is slightly pink-blushed to white inside, tender and juicy.
Good to know
Tips
- Pound, don't blend, if you can: a mortar releases more aroma and gives a better texture.
- Thread the marinated pork onto soaked bamboo skewers and grill over medium-high heat for 8 to 10 minutes for moo ping-style skewers.
- Slicing against the grain keeps lean loin tender.
- Don't overcook: loin dries out quickly, so pull it at 145°F (63°C).
Make ahead
The marinade paste keeps in a sealed jar in the fridge for up to 3 days or in the freezer for 2 months. Raw pork can marinate up to 12 hours (24 hours at most) in the fridge.
Storage & reheating
Cooked pork: refrigerate in an airtight container up to 3 days; freeze up to 2 months. Don't leave at room temperature more than 2 hours. Reheat in a skillet over medium heat with a splash of water for 2 to 3 minutes, until hot throughout (165°F/74°C). Discard any used marinade that touched raw pork.
Substitutions
- cilantro roots → Cilantro stems, 3 tbsp finely chopped. Milder and less earthy, but the closest widely available option.
- boneless pork loin → Pork shoulder or chicken thighs. Pork shoulder is juicier; cook chicken thighs to 175°F (79°C).
- oyster sauce → Vegetarian mushroom stir-fry sauce. Same sweet-savory depth; check the label if avoiding shellfish.
- white peppercorns → Black pepper. Use the same amount; the flavor is less floral and a bit more pungent.