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Baked Thai Pork Toast (Kanom Pung Na Moo)

A delightful and healthier twist on a popular Thai street food, combining savory ground pork with crispy baked toast, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 14 pieces
Course: Appetizer, Snack
Cuisine: Thai
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 slices white sandwich bread Preferably squared, thick-cut to avoid sogginess.
  • 2 Tbsp neutral flavored oil Canola or vegetable oil is perfect for brushing.
  • 2 cilantro roots or 6 cilantro stems, chopped Use stems if roots are unavailable.
  • 3 cloves garlic Fresh is best for flavor; crush for better integration.
  • 0.5 tsp white peppercorns Substitute with black pepper if needed.
  • 150 g ground pork Use fresh ground pork for best flavor.
  • 1 Tbsp soy sauce A low-sodium version is healthier.
  • 0.5 tsp sugar Omit if using sweet bread.
  • 0.5 egg beaten Helps bind the mixture.
  • 2 Tbsp white sesame seeds, toasted For added flavor.
  • 1 optional garnish cilantro leaves and red pepper juliennes For presentation.
Ajaad Quick Cucumber Pickle
  • 0.5 cup quartered and sliced cucumber
  • 1 Tbsp quartered and thinly sliced shallots
  • to taste thinly sliced chilies Adjust spiciness to your taste!
  • 0.5 cup white vinegar
  • 0.25 cup granulated sugar
  • a pinch salt

Method
 

For the Ajaad
  1. In a small pot, heat the sugar, vinegar, and salt over medium-high heat until the sugar dissolves. Let cool.
  2. In a serving bowl, combine the cucumber, shallots, and chilies.
  3. Pour the cooled vinegar over the vegetables a few minutes before serving to pickle them lightly.
For the Pork Toast
  1. Preheat your oven to 375°F (180°C).
  2. Cut off the crusts from the bread. Brush one side lightly with oil, then cut each slice into 4 squares. Place on a baking sheet, oiled side down.
  3. Make the pork mixture: Pound together the cilantro roots or stems, garlic, and white peppercorns into a fine paste.
  4. In a mixing bowl, add the ground pork, soy sauce, sugar (if using), and the beaten egg. Mix until fully combined.
  5. Spread about 1 teaspoon of the pork mixture on each piece of toast (on the unoiled side), pressing into a circular shape.
  6. Place the 'porked' toast back on the baking sheet, brush the top with oil, and sprinkle with toasted sesame seeds.
  7. Bake for 8-10 minutes, until the pork is fully cooked and the bread is golden brown.
  8. Remove from the oven and switch to the broil setting. Broil until the tops are browned, monitoring closely.
  9. Let cool slightly and garnish with cilantro and red peppers if desired. Serve warm with Ajaad.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. They can be frozen for up to 3 months but should be baked before consuming. Adjust spice levels and try different meats or herbs based on preference.