Moo Tod Nam Prik Ta Daeng Pla Ra, or Deep-Fried Pork Belly with Spicy Fermented Fish Chili Paste, is a dish that explodes with bold, contrasting flavors. The succulent, crispy pork belly provides a rich counterpoint to the fiery, pungent, and umami-rich nam prik ta daeng pla ra. This iconic Thai dish is a testament to the country's masterful use of fermented ingredients, creating a complex and unforgettable taste experience. Imagine the satisfying crunch of the perfectly fried pork, followed by the intense heat and savory depth of the chili paste – a symphony of textures and tastes that will tantalize your taste buds.
This recipe explores the art of achieving that perfect balance of crispy exterior and tender interior for the pork belly. We'll guide you through selecting the finest ingredients and mastering the frying technique to ensure a truly exceptional dish. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to make your own delicious Moo Tod Nam Prik Ta Daeng Pla Ra.
Tools Needed
- frying pan
- knife
- mortar and pestle
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pork
- Cut the pork into bite-sized pieces. Use any part of the pork; fattier is better.
- Marinate the pork with coconut sugar (or palm sugar/granulated sugar), seasoning powder, soy sauce, white pepper, ground pepper, and crispy fried flour. Mix well.
- Heat oil in a pan, reduce heat, and fry the pork until cooked and crispy.
Step 2. Make the Fermented Fish Chili Paste
- Roast shallots and garlic until fragrant. Roast dried chilies until almost cooked or slightly burnt.
- Pound the roasted shallots, garlic, and chilies into a paste.
- Add soaked dried fish (optional, for color), shrimp paste (optional, roast first for better aroma), hard coconut sugar, tamarind flesh/juice, fish sauce, and MSG to the chili paste. Mix well.
- Taste and adjust seasoning as needed. You can stir-fry again to preserve the chili paste longer.
Step 3. Serve
- Serve the fried pork with the red chili paste and fermented fish sauce.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The more fatty the pork, the more delicious it will be.
- Adjust the amount of chilies to your preferred level of spiciness.
- Roasting the shrimp paste before adding it enhances the flavor.
- The chili paste can be stored for about a week.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 10-15g
- Protein: 20-25g
FAQs
1. Where can I find fermented fish chili paste (Nam Prik Ta Daeng Pla Ra)?
You can usually find it at Asian grocery stores, especially those specializing in Thai ingredients. Online retailers also carry it.
2. Can I substitute the pork belly? What if I don't have it?
While pork belly is traditional, you can substitute with other fatty cuts of pork like pork shoulder or even chicken thighs for a leaner option. Adjust cooking time accordingly.
3. How can I control the spice level?
Start with a smaller amount of the chili paste and taste-test as you go. You can always add more for extra heat, but you can't take it away!
Enjoy the satisfying crunch and explosive flavors of your homemade Moo Tod Nam Prik Ta Daeng Pla Ra. This recipe is a perfect example of how simple ingredients can create an unforgettable culinary experience. We hope you’ll impress your friends and family with this delicious Thai dish!