Stir-fried Crispy Pork Belly in Roasted Chili Sauce
Pad Prik Pao Moo Grob
Crispy pork belly and vegetables stir-fried in smoky roasted chili sauce
- Prep
- 30 min
- Cook
- 5 min
- Serves
- 4
- Heat
- medium
This is a fast, colorful stir-fry once the crispy pork belly is on hand, built around nam prik pao — Thailand's smoky, sweet roasted chili paste — blended into hot oil before anything else goes in. Baby corn, carrot, yardlong beans, and mild chili all cook briefly alongside the already-crisp pork, needing only a few minutes to pick up the sauce's smoky sweetness. A final splash of water pulls everything together into a glossy, orange-brown gravy, ready to spoon over rice.
Ingredients
- 2 cups Crispy deep-fried pork belly (moo grob) (sliced)
- 8 teaspoons Oyster sauce
- 4 tablespoons Thai roasted chili sauce (nam prik pao)
- 2 slices Brown or yellow onion (broken into small pieces)
- 6 Baby corns (cut into pieces)
- 1 1/3 cups Yardlong beans (cut into 1-inch pieces)
- 4 Thai long chili (cut into pieces)
- 4 Carrot (cut into pieces)
- 8 teaspoons Light soy sauce
- 4 tablespoons Sugar
- 8 tablespoons Vegetable oil
Directions
- Slice the pork belly. Cut the beans into 1-inch pieces. Break the onion into small pieces. Cut the baby corn, carrot, and chili into small pieces.
- Heat the oil in a wok until hot. Add the roasted chili sauce.
- Stir the chili sauce into the oil and fry for about 15 seconds, until well blended.
- Add the onion and fry for 15 seconds, then add the baby corn, carrot, mild chili, and pork belly. Stir well and fry for about 30 seconds.
- Add the light soy sauce and oyster sauce, stirring in and letting it get hot again for about 10 seconds.
- Add the sugar and stir well, letting it melt into the pan. Fry everything together for about 30 seconds.
- Add a splash of water, mixing it in well. Cook a few seconds more, until it blends into a rich orange-brown sauce.
- Plate immediately and serve with hot jasmine rice.
Notes
Fry the roasted chili paste in the oil alone for about 15 seconds before adding anything else — that blends the oil and paste smoothly and keeps the finished sauce from looking separated.
Substitutions
Sliced raw chicken can replace the pre-cooked crispy pork belly — just fry it with the chili sauce for a couple of minutes until fully cooked before adding the vegetables.