Thai Fried Pork with Garlic and Pepper [moo Tod Kratiam Prigtai]

Slice pork across grain at the size of 1/2 x 1 x 1 1/2", strip off fat if prefer lean. Mix 2 Tsp pounded garlic, 1 Tsp sugar, and the rest of white pepper, soy and salt in large bowl. Mix pork with ingredient for 30 minutes. Heat 1 cup vegetable oil in large pan until slight smoke appears. (High heated oil will brown outside while inside is still juicy.) Fry pork until outer part turns golden brown. Serve on top of rice with Chinese cabbages, sliced cucumber and tomato. Mix the rest of garlic, sugar, vinegar, fish sauce, and Sriracha in small bowl and stick in microwave for 1 minute. Let it set then put chopped parsley on top. For lunch box: (if your have a microwave at your work place) Put 1-2 leaves of cabbages in the bottom of Tupperware, put 2 scoops steamed rice on top of cabbages. Then put fried pork, sliced cucumber, and tomato on top of rice. Pour slight amount of sauce on top. Stick in microwave for 2 mins before serve. Your colleagues will be jealous of what you have for lunch :-). The rest of fried pork can be stored in refrigerator for about a week.