Thai Grilled Pork Belly (Moo Pad Krapow)
“Stir-fried pork belly with Thai basil, garlic, and chilies, served over rice for a fragrant and spicy dish.”
Pork Belly
Thai Basil
Garlic
Soy Sauce
Sugar
Chili PepperWhere it comes from
Thai Grilled Pork Belly (Moo Pad Krapow) is a vibrant dish that captures the essence of Thai street food, known for its bold flavors and aromatic ingredients. This dish is often enjoyed as a quick meal, showcasing the Thai love for spicy and savory combinations. A delightful twist is the use of basil, which adds a fragrant note that elevates the humble pork belly to gourmet status.
On the Palate
How it's made
5 steps · Show ↓13 min active
How it's made
5 steps · Show ↓- 15 min
Slice the pork belly into thin strips. Heat a large pan over medium-high heat and add the pork, cooking until browned and crispy, about 5 minutes.
- 22 min
Reduce the heat to medium and add minced garlic and sliced chili pepper to the pan. Stir-fry until the garlic is golden and aromatic.
- 33 min
Add soy sauce and sugar to the pan, stirring until the sugar dissolves and the sauce coats the pork evenly.
- 41 min
Toss in the Thai basil leaves, stirring just until they wilt and release their fragrance.
- 52 min
Serve the pork belly hot, garnished with additional fresh basil if desired.
