Thais > Pork

Khao Kha Mu with Fermented Soybean Paste Recipe

Ingredients with Measurements:
- 1 lb pork belly
- 1 cup fermented soybean paste
- 1/2 cup palm sugar
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 cinnamon stick
- 3 star anise
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 2 cups cooked jasmine rice

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:
1. Cut the pork belly into 2-inch cubes.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the pork belly and cook until browned on all sides.
3. Add the garlic and ginger to the pot and cook for 1-2 minutes until fragrant.
4. Add the fermented soybean paste, palm sugar, soy sauce, rice vinegar, water, cinnamon stick, and star anise to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
6. Serve the Khao Kha Mu over cooked jasmine rice.


Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the pork belly, low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 500
Fat: 28g
Protein: 20g
Carbohydrates: 45g
Fiber: 2g
Sugar: 24g
Sodium: 1200mg

Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Palm sugar can be substituted with brown sugar.
- Fermented soybean paste can be substituted with miso paste.

Variations:
- Add sliced hard-boiled eggs to the pot during the last 30 minutes of cooking.
- Add sliced mushrooms to the pot during the last 30 minutes of cooking.

Tips and tricks:
- Use a wooden spoon to stir the pot to prevent the pork from falling apart.
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken it up.

Storage instructions:
Store leftover Khao Kha Mu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Khao Kha Mu in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the Khao Kha Mu in individual bowls, garnished with sliced green onions and cilantro.

Garnishes:
Sliced green onions and cilantro.

Pairings:
Serve the Khao Kha Mu with a side of steamed vegetables, such as broccoli or bok choy.

Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy.

Troubleshooting advice:
- If the pork is tough, it may need to simmer for an additional 30 minutes to an hour.
- If the sauce is too salty, add more water to dilute it.

Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Khao Kha Mu is a popular Thai street food dish that originated in the northern region of Thailand. It is typically served with rice and a side of pickled vegetables.

Flavor profiles:
The Khao Kha Mu has a rich and savory flavor, with a slightly sweet and tangy sauce.

Serving suggestions:
Serve the Khao Kha Mu with a side of pickled vegetables, such as cucumbers or carrots.

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Region: Thai

Taste: Savory, Umami, Salty, Tangy, Aromatic