Crispy Pork Toast (Kanom Pang Na Moo)
Similar to the popular Chinese Shrimp Toast, this Thai version will surprise you with how distinctively flavored it is with cilanto stems.
5 slices day old bread, crusts trimmed, cut into 4 triangles ½ lb. ground pork 2 cloves garlic, minced 2 stalks green onion, finely chopped 6 cilantro stems, minced 1 large egg, beaten 2 TB patis (fish sauce) 2 TB Aloha shoyu 1 TB cornstarch Oil as needed, for frying
In a mixing bowl; combine pork with, garlic, green onion, coriander stems, egg, patis, soy sauce and cornstarch. Mix thoroughly. Spread 1 heaping tablespoon of mixture onto each piece of bread. Deep fry until golden brown. Drain on paper towels.
Serve with favorite cucumber dipping sauce. Serves 6-8.