Ingredients with Measurements:
- 1 lb pork belly, cut into 1-inch cubes
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tbsp brown sugar
- 1 tsp five-spice powder
- 1/2 tsp black pepper
- 1/2 cup roasted peanuts, chopped
- 1/2 cup shallots, thinly sliced
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet or wok
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker or pot with a lid. Add 1 1/2 cups of water and cook according to package instructions.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the pork belly cubes and cook until browned and crispy, about 8-10 minutes.
3. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, five-spice powder, and black pepper. Pour the sauce over the pork belly and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens and coats the pork belly.
4. In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add the sliced shallots and cook until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
5. To serve, divide the cooked rice among four bowls. Top each bowl with the pork belly and sauce, chopped peanuts, and crispy shallots.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the pork belly and medium heat for cooking the shallots.
Serving size:
This recipe serves four people.
Nutritional information:
Calories: 650
Fat: 42g
Carbohydrates: 38g
Protein: 27g
Sodium: 1100mg
Sugar: 10g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or chicken thighs.
- Jasmine rice can be substituted with any type of rice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Peanuts can be substituted with cashews or almonds.
- Shallots can be substituted with red onions or scallions.
Variations:
- Add sliced green onions or cilantro for extra flavor and color.
- Use different types of nuts such as cashews, almonds, or macadamia nuts.
- Add sliced chili peppers for extra heat.
- Use different types of protein such as chicken, beef, or tofu.
Tips and tricks:
- Make sure to cook the pork belly until it is crispy and golden brown.
- Use a rice cooker for perfectly cooked rice every time.
- Slice the shallots thinly for crispy texture.
- Toast the peanuts before chopping for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the pork belly on top of the rice and garnish with chopped peanuts and crispy shallots.
Garnishes:
Chopped cilantro, sliced green onions, or sliced chili peppers.
Pairings:
Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
Steamed vegetables, stir-fried green beans, or a side salad.
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Khao Mu Krob is a popular Thai dish made with crispy pork belly and served over rice.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve with a side of steamed vegetables and a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai