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Thai Cookbook TV - Learn to Make Authentic Thai Foods at Home

Added on April 29, 2014

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Authentic Thai recipe for Stir-fried Crispy Pork Belly in Roasted Chili Sauce

Stir-fried Crispy Pork Belly in Roasted Chili Sauce

Moo Grob is crispy, deep-fried pork belly. Pad Prik Pao Moo Grob (ผัดพริกเผาหมูกรอบ) is a delicious Thai stir-fried one dish meal, but it can also be served as a main dish when served with other foods at a family style meal. It's made with nam prik pao, a delicious sweet and smokey Thai chili paste.

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Ingredient List:

  • 1 /2 Cup Crispy Deep-fried Pork Belly
    (Prepared Moo Grob, sliced into bite-sized pieces)
  • 2 teaspoons Oyster Sauce
  • 1 Tablespoon Thai Roasted Chili Sauce
    (Nam Prik Pao)
  • 1/2 Slice Brown or Yellow Onion
    (enough for 3 - 4 pieces of onion)
  • 1 - 2 Baby corns
    (ears enough for 3 - 4 small pieces, sliced lengthwise)
  • 1 /3 cup Yardlong beans
    (green beans, cut into 1 inch length pieces)
  • 1 Thai Long Chili
    (enough for 3 - 4 small pieces, cut lengthwise)
  • 1 Carrot
    (enough for 3 - 4 small pieces of carrot)
  • 2 teaspoons Light Soy Sauce
  • 1 Tablespoon Sugar
  • 2 Tablespoons Vegetable Oil

Basic Directions:

Fry the roasted chili sauce for about 30 seconds, then add onion and fry for 15 seconds.

Add the corn, carrot, sweet chili, and pork slices. Stir it well and fry for about 30 seconds.

Add the light soy sauce and oyster sauce, stir it in and let it get hot again, then add sugar. Keep stirring until everything is blended and the sugar is all melted.

Add a small amount of water and stir to make a nice sauce. Serve immediately.

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My Chiang Mai Restaurant

Located in the Wat Chang Khian area, near the Chiang Mai Zoo, Baan Worawut is a Thai food place where you can enjoy delicious and authentic Thai one-dish meals, soups, salads, and more.