Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1/4 cup water
- 1/4 cup Thai basil leaves, chopped
Special equipment needed:
- Mu Kratha grill or a large skillet
Step-by-step instructions:
1. Heat the Mu Kratha grill or a large skillet over medium-high heat.
2. Add the vegetable oil and pork belly slices to the grill or skillet. Cook until browned and crispy, about 5 minutes.
3. Add the sliced onion, red and green bell peppers, garlic, and ginger to the grill or skillet. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, black pepper, and water. Pour the sauce over the stir-fry and continue to cook for another 2-3 minutes until the sauce has thickened.
5. Add the chopped Thai basil leaves and stir-fry for an additional minute.
6. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 34g
- Carbohydrates: 11g
- Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Thai basil leaves can be substituted with regular basil or cilantro.
Variations:
- Add sliced mushrooms or baby corn to the stir-fry for extra vegetables.
- Use different types of meat or seafood for a different flavor.
Tips and tricks:
- Make sure to slice the pork belly thinly for even cooking.
- Use a non-stick skillet to prevent sticking.
- Adjust the amount of sugar and fish sauce to your taste preference.
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 stove until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with rice on the side.
Garnishes:
- Garnish with sliced green onions or chopped peanuts.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the stir-fry is too salty, add a squeeze of lime juice to balance the flavors.
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:
- Mu Kratha is a popular Thai hot pot dish that is typically cooked on a grill or hot plate.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and a cold beer.
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Region: Thai