Description
Quick Thai Basil Pork Belly Stir-Fry (Kra Pao Moo Krob) is a flavorful and easy dish perfect for busy weeknights. It features crispy pork belly, aromatic holy basil, and a sweet-spicy sauce, served over jasmine rice.
Ingredients
- 300 grams Pork Belly (or chicken/tofu)
- 1 cup Thai Holy Basil (or regular basil)
- 2 tablespoons Oyster Sauce (or plant-based oyster sauce)
- 1 tablespoon Fish Sauce (or soy sauce)
- 3 cloves Garlic, minced
- 2 Red Long Chilies, sliced (adjust to taste)
- 1 teaspoon Sugar (or honey/alternative)
- 1 teaspoon White Pepper (or black pepper)
- 1 tablespoon Oil
- 2 cups Steamed Jasmine Rice, for serving
Instructions
- In a small bowl, combine oyster sauce, fish sauce, water, sugar, and white pepper to make the sauce.
- Heat oil in a wok or skillet over medium-high heat. Add minced garlic and chilies, and fry for 20-30 seconds until fragrant.
- Add sliced red long chilies and shallots to the wok and cook for about 1 minute until softened.
- Pour the prepared sauce into the wok, stirring to combine all ingredients. Cook for another minute.
- Add the crispy pork belly to the wok. Toss with the sauce for 2-3 minutes until heated through.
- Stir in the holy basil and remove the wok from heat.
- Serve the Thai basil pork belly stir-fry over steamed jasmine rice. Garnish with extra chilies if desired.
Notes
- For authentic flavor, use Thai holy basil.
- Adjust the amount of chilies to control the spice level.
- This dish is best enjoyed fresh for optimal texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently on the stovetop, adding a splash of water if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
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