Crispy Pork Stir Fry Recipe
Pad Moo Kgrob
Khwanjai’s Crispy Pork Stir Fry recipe is as good as it gets. A traditional Thai stir fry known Pad Moo Kgrob… and the rest I can’t pronounce, she says it in the video anyway. Moo Kgrob directly translated means Pork Crispy.
In this lovely stir fry recipe we show you a non-spicy version, which will beautifully compliment any spicy Thai recipe due to its savoury sweet flavour and fresh crunchy vegetables. You can even do a vegetarian version by simply omitting the meat.
If you want to make it spicy, we show you how, in the video tutorial, it requires the addition and removal of a couple of ingredients to retain the perfect balance of flavours and I’m not including the chillies in that statement.
How to Make Crispy Pork Stir Fry
Ingredients: Serves 2
500gr Belly Pork
1 Cup Cauliflower (when cut)
3 Spring Onions (scallions)
2 Garlic Cloves
2Tbs Oyster Sauce
1Tbs Thai Seasoning Sauce
1ts Chicken Stock Powder (or cube)
4-5 Cups water
Wash and chop Spring Onions (scallions into logs, see photo)
Wash and cut Tomato into wedges and finely chop the Garlic
Slice Cauliflower into bite sized flat pieces and boil for 1 minute and remove to cool, (fantastic chefs top tip in the full video)
Using about 3-4 cups of water, boil the belly pork for 5 minutes and remove to cool and dry
Bring 3-4 cups oil to boil and place the pork into the hot oil for about 3 minutes or until golden brown. Cover with a lid immediately. It pops and splatters, a lot! (see video)
Once cooked, remove and slice while still hot, now on with the stir fry……
Remove all but 2tbs oil and add garlic, stirring until they start to turn golden
Next add sliced Pork and Cauliflower followed by Tomato slices
Next comes 2-3tbs pork stock, seasoning sauce, Oyster sauce, Chicken stock powder and sugar
Stir fry all together for about a minute and add spring onions for the last few stirs
Done! You just learned how to make another Thai Stir Fry
Serve up with lovely Jasmine Rice as always, to your eagerly waiting dinner guests, they’ll be drooling, it smells fantastic!
Ideally suited to compliment any spicy recipe, here are a few suggestions. Take a squint at our lovely Chicken Red Curry or if you want to stick with the pork stir fry theme try Khwanjai’s delicious Pork Red Curry Stir Fry (Nam Pik Moo) or BBQ Spare Ribs.
Of course you could always make this crispy pork recipe the spicy one, (see full video for how to do that without ruining the balance of flavours) and accompany it with something like Khwanjai’s Sweet and Sour Pork Stir Fry.
Khwanjai’s Top Tips:
Okay you’ll see them in the video but… Plunge Cauliflower into cold water after boiling to retain crispiness
Don’t miss pricking the pork skin, this aids cooking the fat under the skin to make it rally crispy
Tips in the video for doing it with cold pork, so Khwanjai says it’s a good idea to make (too much) a kilo of crispy pork because you can use it in so many other recipes ie. Pad Kapow Gai (swap it for the chicken) or Curries etc. use your imagination it’s a great meat full of flavour that will keep for days in the fridge.
Save the pork stock for use with noodles and all manner of other recipes
Have all you ingredients to hand before you start ergo…
Print the recipe to make notes, top tips in the video…..
+++Plus instructions how to make it spicy without spoiling the balance of flavours+++
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