Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 10 garlic cloves, minced
- 2 tbsp black peppercorns, crushed
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/4 cup water
- 1/4 cup green onions, chopped
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together soy sauce, oyster sauce, sugar, salt, and white pepper. Add pork belly and marinate for at least 30 minutes.
2. Coat the pork belly with cornstarch.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the pork belly until crispy and golden brown. Use a slotted spoon to transfer the pork belly to a plate lined with paper towels to drain excess oil.
4. In the same wok or skillet, add garlic and black peppercorns. Stir-fry until fragrant.
5. Add fish sauce, sugar, and water. Stir until the sugar dissolves.
6. Add the fried pork belly and green onions. Toss until the pork belly is coated with the garlic and pepper sauce.
7. Serve hot with steamed rice.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 42g
Carbohydrates: 19g
Protein: 24g
Sodium: 1370mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken or tofu.
- Cornstarch can be substituted with potato starch or rice flour.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Green onions can be substituted with chives or scallions.
Variations:
- Add sliced bell peppers or onions for extra flavor and texture.
- Use different types of pepper, such as Szechuan peppercorns or cayenne pepper, for a spicier dish.
- Add a splash of vinegar or lime juice for a tangy twist.
Tips and tricks:
- Make sure the pork belly is dry before coating it with cornstarch to ensure a crispy texture.
- Use a slotted spoon to transfer the pork belly to a plate lined with paper towels to drain excess oil.
- Crush the black peppercorns with a mortar and pestle or a spice grinder for maximum flavor.
Storage instructions:
Store leftover Khao Mu Krob in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Khao Mu Krob in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve Khao Mu Krob in a bowl with steamed rice and garnish with chopped green onions.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Thai iced tea or a cold beer.
Suggested side dishes:
Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and fry for a few more minutes.
- If the garlic and pepper sauce is too salty, add a splash of water or more sugar to balance the flavors.
Food safety advice:
Make sure the pork belly is cooked 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 originated in China. It is made with crispy pork belly and a garlic and pepper sauce.
Flavor profiles:
Crispy, savory, garlicky, and peppery.
Serving suggestions:
Serve Khao Mu Krob with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Thai