Moo Tod Prik Kee Noo, or Crispy Fried Pork with Chili, is a vibrant and flavorful Thai dish that's surprisingly easy to make at home. This recipe delivers perfectly crispy pork belly, boasting a satisfying crunch with each bite, expertly balanced by the fiery kick of fresh Thai chilies. The rich, savory aroma alone is enough to awaken your taste buds, promising a culinary adventure that's both exciting and deeply satisfying. Forget takeout – this recipe empowers you to create an authentic Thai experience in your own kitchen.
The secret to achieving that signature crispy exterior lies in the careful preparation and cooking techniques. This recipe guides you through each step, from properly preparing the pork to achieving the ideal level of crispiness. Ready to experience the delightful explosion of flavors? Let's dive into the detailed, step-by-step process to make your own unforgettable Moo Tod Prik Kee Noo.
Tools Needed
- Mortar and pestle
- Bowl
- Knife
- Frying pan
- Gloves
Ingredients
- Black peppercorns
- Coriander roots
- Garlic
- Thai chili peppers
- Pork (outer loin recommended)
- White pepper
- Oyster sauce
- Seasoning powder
- Seasoning sauce
- Syrup
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Aromatics and Marinate the Pork
- Grind black peppercorns in a bowl.
- Pound coriander roots.
- Add garlic and pound it.
- Set aside the pepper, coriander, and garlic mixture.
- Pound Thai garlic (roughly or finely peeled).
- Set aside the pounded garlic.
- Pound chili peppers until fine, like the garlic.
- Set aside the pounded chilies.
- Cut pork into long, not-too-thick pieces.
- Marinate pork with the pounded ingredients (pepper, coriander, garlic, chili), white pepper, oyster sauce, seasoning powder, seasoning sauce, and syrup. Mix well.
Step 2. Fry the Pork
- Heat enough oil in a pan.
- Fry the marinated pork evenly until cooked through.
- Continue frying until the pork is cooked and slightly browned. The chili peppers will add a fragrant smell.
- Remove the fried pork, allowing the oil to drain.
- Arrange the fried pork on a tray.
Step 3. Add Chili and Garlic for Extra Flavor
- Add the pounded garlic and chili peppers to the pan and fry together.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Using outer loin will result in firm meat.
- Add more chili peppers for extra spiciness and fragrance.
- Charcoal frying enhances the flavor and color.
Nutrition
- Calories: approximately 400-500
- Fat: 30-40g
- Carbs: 10-15g
- Protein: 30-35g
FAQs
1. How can I ensure my pork belly gets extra crispy?
Make sure the pork is completely dry before frying. Use a high enough temperature oil (around 350°F/175°C) and fry in batches to avoid lowering the oil temperature too much. Don't overcrowd the pan.
2. What can I substitute if I don't have Thai chilies?
You can substitute with other chilies, adjusting the amount to your preferred spice level. Serrano or jalapeño peppers are good alternatives, but remember Thai chilies offer a unique flavor profile.
With its perfect balance of crispy texture and fiery flavor, Moo Tod Prik Kee Noo is a true testament to the magic of Thai cuisine. This recipe allows you to savor the authentic taste of Thailand from the comfort of your own kitchen, impressing friends and family alike. So gather your ingredients, follow the steps, and prepare to experience the delightful crunch and irresistible spice of this incredible dish!