Authentic Thai Recipe for Stir-fried Crispy Pork Belly in Roasted Chili Sauce
Stir-fried Crispy Pork Belly in Roasted Chili Sauce
ผัดพริกเผาหมูกรอบ ( Pad Prik Pao Moo Grob )
Added on April 29, 2014
Rated 4 Stars from 2164 reader reviews
Yield: 1 serving
Prep time: 30 minutes
Cooking time: 5 Minutes
Ready in: 5 Minutes
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!
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How to Make Pad Prik Pao Moo Grob
Detailed Step-by-step Method:Print these instructions >
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.
Heat 2 Tablespoons of oil in a wok or large frying pan. When it is hot, add the chili sauce to the oil.
Stir the chili sauce into the oil and fry it for about 15 seconds, until the oil and sauce are well blended.
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.)
Add the light soy sauce and oyster sauce, stir it in and let it get hot again, for about 10 seconds or so.
Add the sugar. Stir it well and let it melt into the pan. Stir and fry everything for about 30 seconds.
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.
Plate immediately. Serve with hot Thai Jasmine rice.