Garlic pepper fried pork (moo tod gratiem prik thai)

Cut the pork shoulder into slices about a quarter inch thick -- not too thin, so it does not dry out while frying.

In a mortar, pound white peppercorns fine, then add cilantro stems and one third of a head of garlic and pound to a fine paste.

Add the paste to the pork with soy sauce, fish sauce and sugar; mix so every piece is completely covered. Marinate about 20 minutes.

Put the remaining garlic in a little oil, just enough to submerge it, without preheating. Fry on low heat, stirring the whole time, until light golden and crispy; too golden turns bitter. The bubbling slows as the garlic crisps.

Remove every bit of garlic from the oil and drain it on paper towel; keep the garlic oil in the wok.

Add more oil to the garlic oil and heat to about 375.

Toss the pork with a little cornstarch to a thin, wet, pasty coat.

Deep fry the pork in two batches without crowding, spreading the pieces apart at once; 30 to 45 seconds, until golden outside. Aim for medium well.

Sprinkle with cilantro and the fried garlic. Serve with rice or sticky rice.