Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 tbsp lemongrass, finely chopped
- 1 tbsp galangal, finely chopped
- 1 tbsp garlic, minced
- 1 tbsp shallots, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 1 cup water
- 2 cups cooked jasmine rice
- 2 tbsp green onions, thinly sliced
- 2 tbsp cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pan over medium-high heat.
2. Add the pork belly and cook until crispy and golden brown, about 10-12 minutes.
3. Remove the pork from the pan and set aside.
4. In the same pan, add the lemongrass, galangal, garlic, and shallots. Cook until fragrant, about 1-2 minutes.
5. Add the fish sauce, soy sauce, palm sugar, and water. Stir to combine.
6. Return the pork to the pan and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes, or until the pork is tender and the sauce has thickened.
8. Serve the pork over a bed of jasmine rice and garnish with green onions, cilantro, and lime wedges.
Prep time: 15 minutes, Cooking time: 50-60 minutes
5. Temperature: Medium-high heat for cooking pork, low heat for simmering sauce
Serving size: 4 servings
Nutritional information:
- Calories: 465
- Fat: 29g
- Carbohydrates: 25g
- Protein: 25g
- Sodium: 1092mg
- Sugar: 4g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Vegetable oil can be substituted with any neutral oil
- Palm sugar can be substituted with brown sugar
Variations:
- Add vegetables such as bok choy or broccoli to the dish
- Use different herbs such as Thai basil or mint for garnish
- Add chili peppers for extra heat
Tips and tricks:
- Make sure to cook the pork until it is crispy and golden brown for the best texture
- Adjust the seasoning to taste by adding more fish sauce, soy sauce, or sugar as needed
- Use leftover rice for a quick and easy meal
Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in the microwave or on the stovetop until heated through.
Presentation ideas: Serve the dish in individual bowls with the rice on the bottom and the pork on top. Garnish with green onions, cilantro, and lime wedges.
Garnishes: Green onions, cilantro, and lime wedges
Pairings:
- Thai iced tea or a cold beer
- Steamed vegetables such as bok choy or broccoli
Suggested side dishes: Steamed vegetables such as bok choy or broccoli
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens
- If the pork is not crispy enough, increase the heat and cook for a few more minutes
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history: Khao Mu Krob is a traditional Thai dish that is often served as street food.
Flavor profiles: Salty, sweet, savory, and slightly spicy
Serving suggestions: Serve the dish with steamed vegetables and a cold drink for a complete meal.
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Region: Thai