Moo Pad Pak Bung, or stir-fried pork with morning glory, is a quintessential Thai dish that's both incredibly flavorful and surprisingly easy to make. This simple yet satisfying recipe showcases the vibrant tastes of Thailand, highlighting the tender pork belly and the slightly bitter yet refreshing morning glory (also known as water spinach). The combination of garlic, chili, soy sauce, and oyster sauce creates a rich and savory sauce that perfectly coats the succulent pork and crisp-tender greens. This dish is a staple in Thai cuisine, a testament to its delicious simplicity and widespread appeal.
Forget complicated restaurant recipes! This version of Moo Pad Pak Bung delivers authentic Thai flavors without the fuss. With just a few readily available ingredients and a little bit of know-how, you can whip up this delicious meal in under 30 minutes. Ready to learn how to create this culinary masterpiece? Let's dive into the step-by-step guide below.
Tools Needed
- Wok or frying pan
Ingredients
- Morning Glory (Pak Bung): 1 bunch (approx. 5 baht)
- Pork: 250 grams
- Sugar
- Seasoning Powder
- White Oil
- Oyster Sauce
- Garlic: 4 cloves
- Chili Peppers (Bird's Eye): 10-15
- Dried Chili Peppers: 6-7
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the morning glory into bite-sized pieces. No need to cut them into very long pieces.
- Wash the morning glory thoroughly to remove any dirt.
- Cut the pork into slices, not small pieces. Adjust the size according to your preference.
Step 2. Stir-fry Aromatics and Pork
- Add chili and garlic to a wok with oil and stir-fry until fragrant.
- Add the pork and stir-fry until cooked. Use medium heat to prevent the chilies from drying out.
Step 3. Cook the Morning Glory and Season
- Once the pork is cooked, increase the heat, add the morning glory, and season with sugar, seasoning powder, soy sauce, and oyster sauce.
- Stir-fry everything until well combined. You can adjust the cooking time for the morning glory depending on whether you prefer it crispy or soft.
Step 4. Serve
- Serve immediately.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- For softer pork, use pork neck or tenderloin.
- Adjust the seasoning (sugar, salt, etc.) to your preference. Some prefer sweeter, some saltier.
Nutrition
- N/A
FAQs
1. Can I substitute the pork belly with other types of meat?
Yes! You can use pork loin, chicken, or even beef. Adjust cooking time accordingly; thinner cuts will cook faster.
2. What if I don't have oyster sauce?
You can omit it, or substitute with a teaspoon of fish sauce and a half teaspoon of brown sugar for a similar savory-sweet flavor.
Enjoy your delicious and authentic Moo Pad Pak Bung! This simple recipe is perfect for a weeknight meal or a casual get-together. Now that you've mastered this dish, feel free to experiment with different spice levels and additions to create your own unique version.