Ingredients with Measurements:
- 1 cup jasmine rice
- 1 can coconut milk
- 1 cup water
- 1 tablespoon vegetable oil
- 1 pound thinly sliced pork belly
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass, minced
- 1 tablespoon Thai chili paste
- 1 cup chopped bok choy
- 1 cup sliced shiitake mushrooms
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- Lime wedges, for serving
Special equipment needed:
- Mu Kratha grill (or a hot pot or grill pan)
- Rice cooker (or a pot with a lid)
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker. Add the coconut milk and water, and stir to combine. Cook the rice according to the manufacturer's instructions.
2. Heat the Mu Kratha grill over medium-high heat. Add the vegetable oil and swirl to coat the surface.
3. Add the pork belly to the grill and cook until browned and crispy, about 5-7 minutes. Flip the pork belly and cook for another 5-7 minutes, until browned and crispy on the other side.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, garlic, ginger, lemongrass, and Thai chili paste.
5. Add the bok choy and shiitake mushrooms to the grill and cook until tender, about 3-5 minutes.
6. Add the soy sauce mixture to the grill and stir to coat the pork belly, bok choy, and shiitake mushrooms. Cook for another 2-3 minutes, until the sauce has thickened and the ingredients are coated.
7. Serve the Mu Kratha Coconut Rice in bowls, topped with the pork belly, bok choy, shiitake mushrooms, cilantro, and scallions. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Mu Kratha grill: medium-high heat
- Rice cooker: follow manufacturer's instructions
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 50g
- Protein: 20g
- Sodium: 600mg
- Fiber: 3g
- Sugar: 6g
Substitutions for ingredients:
- Pork belly: can be substituted with chicken, beef, or tofu
- Bok choy: can be substituted with any leafy green vegetable
- Shiitake mushrooms: can be substituted with any mushroom variety
- Thai chili paste: can be substituted with red pepper flakes or sriracha sauce
Variations:
- Add sliced onions or bell peppers to the Mu Kratha grill for extra flavor and texture
- Use brown rice or quinoa instead of jasmine rice for a healthier option
- Add a fried egg on top of the Mu Kratha Coconut Rice for a breakfast twist
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky
- Use a rice cooker for foolproof, perfectly cooked rice every time
- Thinly slice the pork belly for faster and more even cooking
- Use a non-stick grill pan if a Mu Kratha grill is not available
Storage instructions:
- Store leftover Mu Kratha Coconut Rice in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the Mu Kratha Coconut Rice in the microwave or on the stove with a splash of water to prevent it from drying out
Presentation ideas:
- Serve the Mu Kratha Coconut Rice in individual bowls for a cozy and comforting presentation
- Garnish with lime wedges, cilantro, and scallions for a pop of color and freshness
Pairings:
- Thai iced tea or a cold beer pair well with the spicy and flavorful Mu Kratha Coconut Rice
Suggested side dishes:
- Thai cucumber salad or papaya salad complement the Mu Kratha Coconut Rice well with their refreshing and tangy flavors
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to fluff it up
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes on each side
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat
- Wash your hands and utensils thoroughly after handling raw meat
Food history:
- Mu Kratha is a popular Thai hot pot dish that originated in the northeastern region of Thailand. It is typically cooked on a charcoal grill or a hot plate and features a variety of meats, vegetables, and noodles.
Flavor profiles:
- The Mu Kratha Coconut Rice is a spicy and savory dish with hints of sweetness from the coconut milk and sugar. The pork belly is crispy and flavorful, while the bok choy and shiitake mushrooms add a fresh and earthy taste.
Serving suggestions:
- Serve the Mu Kratha Coconut Rice as a main dish for a hearty and satisfying meal.
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Region: Thai