Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 pound of pork belly, cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 red chili peppers, sliced
- 2 limes, cut into wedges
Special equipment needed:
- Wok or large skillet
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and add it to the rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, then reduce the heat to low and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the pork belly and stir-fry for 5-7 minutes until browned and crispy.
3. Add the minced garlic, soy sauce, oyster sauce, sugar, salt, and black pepper to the wok and stir-fry for another 2-3 minutes until the pork is coated in the sauce.
4. Serve the pork and rice in bowls, garnished with sliced red chili peppers and lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 25g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced green onions or chopped cilantro as a garnish.
- Serve with a fried egg on top for added protein.
- Add vegetables such as bok choy or broccoli to the stir-fry.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the pork from sticking.
- Make sure to cut the pork into bite-sized pieces for even cooking.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store any leftover pork and rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pork and rice in individual bowls for a cozy and comforting meal.
Garnishes:
- Sliced red chili peppers and lime wedges
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed or stir-fried vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the pork is not crispy enough, increase the heat and stir-fry for a few more minutes until browned.
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 Mu Krob is a popular Thai dish that translates to "crispy pork with rice."
Flavor profiles:
- Salty, sweet, savory, and spicy.
Serving suggestions:
- Serve the Khao Mu Krob with Chili and Lime as a main course for lunch or dinner.
Related Categories
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Region: Thai