Pad Kra Pao has always been one of my favs; it's saucy, packed with flavour and such an easy meal to whip up yourself. However if you know me, I can never say no to crispy pork belly. So when I find out that there's a Thai dish that combines the two? Of course I had to make it and it was so good!
ingredients:
- around 200g crispy pork belly, cut into chunks
- 1-2 red chillies
- 4 garlic bulbs
- 1 shallot, sliced
- handful of thai basil (use holy basil if you're able to find it)
- 1 tbsp neutral oil
Sauce:
- 2 tbsp fish sauce
- 1.5 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/4 tsp black pepper
- pinch msg
- 1-2 tbsp water
Extras:
- warm rice
- fried egg
- sliced cucumbers
method:
- Prep pork belly - Make crispy pork belly (if you need a recipe then use mine as it's great if you have an airfryer!) Once it's been cooked and has rested for around 10 minutes. Cut off a few slices (check that total weighs 200g), then cut into small chunks, keep aside.
- Prep aromatics - Using a pestle and mortar, add the garlic cloves and red chillies before pounding until it's almost paste like.
- Make sauce - In a bowl, mix the seasonings until combined - you can adjust the amount of water depending on how saucy you'd like the sauce to be
- Sauté aromatics - In a wok or large saucepan over medium high heat, add the neutral oil then once hot add in the pounded garlic and chillies. Stir fry these for around 1-2 minutes, or until they start to get aromatic, then add the sliced shallots and stir fry for another 30 seconds.
- Cook sauce - Pour in the sauce and give it a good mix. Let it come to a boil and stir fry for another 30 seconds
- Add pork belly & thai basil - Add in the chopped pork belly, give a mix then add in the thai basil and toss everything together until the leaves start to wilt and the pork belly is nice and hot.
- Serve & Enjoy - In a plate with warm rice, top it with the warm saucy pork belly and serve with a crispy sunny fried egg and sliced cucumbers.
