Thai > Pork

Kho Mu Yang with Tamarind Recipe

Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1/2 cup tamarind paste
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 3 cloves garlic, minced
- 1 shallot, sliced
- 2 Thai chilies, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped cilantro

Special equipment needed:
- Large mixing bowl
- Large skillet or wok

Step-by-step instructions:

1. In a large mixing bowl, combine tamarind paste, fish sauce, palm sugar, soy sauce, and water. Mix well until the sugar is dissolved.

2. Add the sliced pork belly to the bowl and mix well to coat the meat with the marinade. Let it marinate for at least 30 minutes.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, sliced shallot, and Thai chilies. Stir-fry for 1-2 minutes until fragrant.

4. Add the marinated pork belly to the skillet and stir-fry for 5-7 minutes until the meat is cooked through and caramelized.

5. Sprinkle with toasted sesame seeds and chopped cilantro before serving.


Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 480
Fat: 35g
Carbohydrates: 18g
Protein: 23g
Sodium: 1,350mg
Sugar: 14g

Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Thai chilies can be substituted with jalapenos or serrano peppers.

Variations:
- Add vegetables such as bell peppers, onions, or carrots to the stir-fry.
- Serve with steamed rice or noodles.
- Make it spicy by adding more Thai chilies or chili flakes.

Tips and tricks:
- Use a non-stick skillet or wok to prevent the meat from sticking.
- Don't overcrowd the skillet or wok to ensure even cooking.
- Adjust the sweetness and saltiness of the marinade to your liking.

Storage instructions:
Store leftover Kho Mu Yang with Tamarind 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 Kho Mu Yang with Tamarind in a large platter or individual bowls. Garnish with chopped cilantro and toasted sesame seeds.

Garnishes:
Chopped cilantro and toasted sesame seeds.

Pairings:
Serve with steamed rice or noodles.

Suggested side dishes:
Stir-fried vegetables or a simple salad.

Troubleshooting advice:
- If the meat is not caramelizing, increase the heat and stir-fry for a few more minutes.
- If the meat is too salty, add a little bit of water or lime juice to the stir-fry.

Food safety advice:
- Make sure the pork belly is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Kho Mu Yang with Tamarind is a popular Thai dish that originated in the northern region of Thailand. It is known for its sweet and sour flavor and caramelized meat.

Flavor profiles:
Sweet, sour, salty, and savory.

Serving suggestions:
Serve Kho Mu Yang with Tamarind as a main dish for lunch or dinner.

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Region: Thai

Taste: Spicy, Tangy, Sweet, Savory, Aromatic