28min 4 ppl
Pad Prik King Moo Krob (Crispy Pork)
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 26g
Carbs 16g
Fats 38g
About this dish
Crisp-fried pork belly tossed through a dry, fragrant red curry paste with green beans and shredded makrut lime leaf — a stir-fry built on contrast between crunch and heat.
Allergy Info
Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Green beanstrimmed and cut into 4cm lengths250 g
- Makrut lime leavesfinely shredded5 leaf
Meat & Poultry
- Pork Bellythinly sliced500 g
Tins & Jars
- Thai red curry paste4 tbsp
Dried Goods
- Palm sugargrated20 g
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oildivided2 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Heat 1 tablespoon of the vegetable oil in a wok over medium-high heat and fry the pork belly slices for 8 minutes, turning occasionally, until deeply browned and crisp at the edges.
Approx. 8 minutes
2
Check the thickest slice reads 63°C on a meat thermometer, then lift the pork onto a plate lined with kitchen paper.
Approx. 3 minutes
3
Wipe out the wok, heat the remaining oil, and fry the red curry paste for 2 minutes until fragrant and the oil begins to separate.
Approx. 4 minutes
4
Add the green beans and stir-fry for 3 minutes until just tender.
Approx. 3 minutes
5
Return the crispy pork to the wok along with the fish sauce and palm sugar, and toss to coat evenly.
Approx. 3 minutes
6
Add the shredded makrut lime leaves and stir-fry for 1 minute until fragrant.
Approx. 2 minutes
7
Transfer to a serving plate and serve at once.
Approx. 2 minutes
