Thai Basil Pork Belly (Kra Pao Moo Krob)
This Thai basil pork belly (Kra Pao Moo Krob) is a delicious Thai dish with crispy pork belly, fragrant Thai holy basil, and a perfect blend of sweet and spicy sauce. The best part? It's super quick to make, ready in less than 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1-8 Thai bird's eye chilies. More or less as preferred.
- 2-3 Thai long pepper. Use Serrano or red jalapenos peppers. Seeds removed for less heat. Small, sweet bell peppers work, too, if you can't handle any spicy flavors.
- 1+1/2 tbsp sliced Garlic cloves. This recipe uses lots of garlic for extra flavors.
- 1/3 cup shallot, julienned
- 1 cup holy basil, packed tightly. You'll want to use only the leafy parts. Wash it well first, pat dry with a paper towel, and pick the leaves and have them ready rather than picking them while stir-frying.
- 2 tbsp Oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar, palm, white, or brown will work
- 1/2-1 tsp ground white pepper. black pepper will work as a tool
- 3 tbsp water or stock
- 2 cup crispy pork belly slices. Make your Thai crispy pork or buy pre-cooked pork belly available at many Asian grocery stores.
- 2 tbsp oil. For best results, Use neutral and high smoke point oil like avocado, canola and vegetable oil
- 1 egg. Use one egg per serving. Fry the egg in enough oil to get crispy edges, but the egg yolk is still running. Add the pork belly stir fry to the top.
Instructions
- 1
In a small bowl, make the sauce ingredients by combining oyster sauce, fish sauce, water, sugar, and white pepper.
- 2
Add oil, garlic, and chilis on high heat, and fry until fragrant for about 20-30 seconds. Then add the red long chilis and shallot and cook for about 1 minute.
- 3
Add the sweet and spicy sauce for that perfect balance
- 4
Place pork belly in the wok and toss with a spatula.
- 5
Add the holy basil and turn the heat off. Place your Kra pao on a serving plate with steamed jasmine rice and enjoy it hot!
- 6
This step is optional. Fry the egg until the edges are crispy. Use one egg per serving and as much oil as preferred for this step.