Pad Prik Khing Crispy Pork Belly (ผัดพริกขิงหมูกรอบ)

Serves: 2

What you need

  • 1.5 cups Crispy Pork Belly
  • 1.5 cups Sugar snaps (or green beans, cut into 1.5 inch pieces)
  • 75 g Thai red curry paste. See recipe here.
  • 15 Kaffir lime leaves, sliced into really fine strips
  • 2-3 Tbsp Vegetable oil
  • 1 Tbsp Sugar
  • 1 Tbsp fish sauce

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
  2. Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
  3. Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
  4. Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
  5. Add green beans. Mix well.
  6. Scatter with kaffir lime leaf strips
  7. Serve immediately, with steamed jasmine rice
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