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!
2 servings
Some secret knowledge
Store the pork belly and sauce in an airtight container, separately if possible, in the fridge for up to 3 days.
For the best texture, reheat the pork belly in an air fryer at 180°C for 5–8 minutes, then toss it through the reheated sauce just before serving.
You can also reheat everything together in a frying pan, although the pork won't be quite as crispy.
Store the pork belly and sauce in an airtight container, separately if possible, in the fridge for up to 3 days.
For the best texture, reheat the pork belly in an air fryer at 180°C for 5–8 minutes, then toss it through the reheated sauce just before serving.
You can also reheat everything together in a frying pan, although the pork won't be quite as crispy.
Make your crispy pork belly using your preferred method. If you need a recipe, you can use my Crispy Pork Belly with Nam Jim Jaew - it's especially easy if you're using an air fryer!
Once cooked, allow the pork belly to rest for around 10 minutes.
Weigh out around 200g, then cut the pork belly into small bite-sized chunks. Set aside.
Add the garlic cloves and red chillies to a pestle and mortar.
Pound until roughly crushed and almost paste-like. You don't need it completely smooth, a little texture is good.
In a small bowl, mix together the fish sauce, oyster sauce, brown sugar, black pepper, MSG and water.
Give it a taste and adjust to your liking. Add a little more water if you prefer a saucier Pad Kra Pao.
Heat the oil in a wok or large frying pan over medium-high heat.
Once hot, add the pounded garlic and chillies.
Stir-fry for 1–2 minutes, until fragrant and the garlic starts to lightly brown.
Add the sliced shallot and stir-fry for another 30 seconds.
Pour the sauce into the pan and toss everything together.
Allow it to bubble for around 30 seconds, letting the sugar dissolve and the sauce become slightly glossy.
Add the crispy pork belly chunks and toss until they're coated in the sauce and heated through.
Add the Thai basil and quickly toss everything together until the leaves have just wilted.
Try not to cook it for too long here; we want the pork belly to retain as much of that crispy texture as possible!
Spoon some warm jasmine rice onto a plate and pile the saucy crispy pork belly on top.
Serve with a crispy sunny-side-up fried egg and fresh sliced cucumber.
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