Authentic Thai Recipe for
Stir-fried Crispy Pork Belly in Roasted Chili Sauce
Authentic Thai Recipe for
Stir-fried Crispy Pork Belly in Roasted Chili Sauce
ผัดพริกเผาหมูกรอบ (Pad Prik Pao Moo Grob)
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Rated 4.5 Stars from 3663 reader reviews
First published on April 29, 2014
Recipe by W. Tipsuwan
Yield: 1 serving
Prep time: 30 minutes
Cooking time: 5 Minutes
Ready in: 5 Minutes
Ingredient List:
- 1 /2 Cup Crispy Deep-fried Pork Belly
- 2 teaspoons Oyster Sauce
- 1 Tablespoon Thai Roasted Chili Sauce
- 1/2 Slice Brown or Yellow Onion
- 1 - 2 Baby corns
- 1 /3 cup Yardlong beans
- 1 Thai Long Chili
- 1 Carrot
- 2 teaspoons Light Soy Sauce
- 1 Tablespoon Sugar
- 2 Tablespoons Vegetable Oil
About my Pad Prik Pao Moo Grob:
About my Pad Prik Pao Moo Grob:
Moo Grob is crispy, deep-fried pork belly. Here it is used as the meat ingredient. Along with green beans, onion, baby corn, and carrot, it is stir-fried into the Prik Pao paste. This is one of the most popular menu items served at Worawut's Chiang Mai restaurant. We hope you try it!
Step by Step Directions:
Step by Step Directions:
How to Make Pad Prik Pao Moo Grob
How to Make Pad Prik Pao Moo Grob
Step 1
Prepare the ingredients:
Follow our recipe for making Moo Grob. After it cools, slice enough for one person, about 1/2 cup.
We are using Yardlong Beans, but any fresh green bean will be fine. Cut enough into 1 inch pieces to make about 1/3 cup of beans.
Use 1/2 of one slice of a medium to small onion, break it up so you have about 3 - 4 small pieces of onion.
Cut the baby corn, carrot, and chili. You just need 3 - 4 small pieces of each.
Step 2
Heat 2 Tablespoons of oil in a wok or large frying pan. When it is hot, add the chili sauce to the oil.
Step 3
Stir the chili sauce into the oil and fry it for about 15 seconds, until the oil and sauce are well blended.
Step 4
Add the onion and fry for 15 seconds, then add the corn, carrot, sweet chili, and pork slices. Stir it well and fry for about 30 seconds.
(NOTE: If you are substituting the moo grob with a meat that is not already cooked, such as sliced chicken, fry it together with the chili sauce for a couple of minutes, or until it completely cooked, then add the vegetables.)
Step 5
Add the light soy sauce and oyster sauce, stir it in and let it get hot again, for about 10 seconds or so.
Step 6
Add the sugar. Stir it well and let it melt into the pan. Stir and fry everything for about 30 seconds.
Step 7
Add about 2 Tablespoons of water, mixing it in very well. Keep cooking for a few seconds more, until the water blends in to make a rich, orange-brown sauce.
Step 8
Plate immediately. Serve with hot Thai Jasmine rice.
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