Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 1/2 cup roasted peanuts, crushed
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 tsp black pepper
- 1/4 cup water
- 1 tbsp cornstarch
- Salt, to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, sugar, black pepper, and water. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry for 30 seconds.
3. Add pork belly and stir-fry until browned and crispy, about 5-7 minutes.
4. Pour in the sauce mixture and stir-fry for another 2-3 minutes.
5. In a separate bowl, mix cornstarch with 1 tbsp of water to make a slurry. Pour the slurry into the wok and stir-fry for another minute until the sauce thickens.
6. Add crushed peanuts and stir-fry for another minute.
7. Season with salt to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 40g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Roasted peanuts can be substituted with cashews or almonds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced onions and bell peppers for a colorful and flavorful dish.
- Use ground pork instead of sliced pork belly for a quicker cooking time.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to slice the pork belly thinly to ensure even cooking.
- Use a non-stick wok or skillet to prevent sticking.
- Crush the peanuts in a plastic bag with a rolling pin or use a food processor.
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 in a large bowl or on a platter with steamed rice on the side.
Garnishes:
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Simple cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork belly is not crispy enough, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure to cook pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kho Mu Yang is a popular Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- Salty, sweet, savory, nutty
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Thai