Prepare for a flavor explosion with Pad Cha Moo Deng, a fiery and irresistible Thai dish! This authentic recipe delivers the perfect balance of sweet, savory, spicy, and umami, all centered around tender, bouncy pork stir-fried to perfection. Forget bland takeout – this recipe unlocks the secrets to achieving that authentic Thai street food taste at home, using readily available ingredients. The deeply satisfying texture of the pork, combined with the fragrant aromatics and vibrant chili heat, will leave you craving more.
Forget complicated techniques and lengthy ingredient lists; this recipe is surprisingly straightforward. We'll guide you through each step, ensuring you achieve restaurant-quality Pad Cha Moo Deng in your own kitchen. Ready to embark on this culinary adventure and experience the magic of this authentic Thai classic? Let's get started with the detailed step-by-step instructions below.
Tools Needed
- Mortar and pestle
- Pot
- Wok or frying pan
- Sieve (optional)
Ingredients
- Ready-made bouncy pork: 250 grams
- Garlic: 5 cloves
- Fresh chili peppers: 5
- Coriander root: 2 stalks
- Peppercorns: 1/2 teaspoon
- Basil leaves: 30 grams
- Red chili: 1
- Yellow chili: 1
- Young peppercorns: 10 grams
- Kaffir lime leaves: 2
- Sliced galangal: 30 grams
- Oyster sauce: 2 tablespoons
- Fish sauce: 1/2 tablespoon
- Green cap soy sauce: 1/2 tablespoon
- Sugar: 1 teaspoon (or MSG to taste)
Step-by-Step Instructions
Step 1. Prepare the Paste and Pork
- Pound together garlic, chili peppers, coriander root, and peppercorns to make a paste.
- Blanch the bouncy pork in warm water until it floats and becomes bouncy. This ensures softness and juiciness.
Step 2. Stir-fry the Aromatics and Pork
- Heat oil in a wok or frying pan over high heat. Stir-fry the pounded ingredient paste until fragrant and slightly yellow.
- Add the blanched bouncy pork to the wok.
- Add a little water (or bone broth) to deglaze the pan and rinse any remaining paste from the mortar.
- Add oyster sauce, fish sauce, green cap soy sauce, and sugar (or MSG). Stir-fry until well combined.
- Add sliced galangal and stir-fry until fragrant.
Step 3. Add Chillies and Herbs
- Add torn kaffir lime leaves, young peppercorns, yellow chili, and red chili. Stir-fry until chilies wilt.
- Stir in basil leaves and cook quickly over high heat until fragrant and bright green.
Step 4. Serve
- Serve immediately.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Using a mortar and pestle creates a more flavorful paste than simply mincing the ingredients.
- Ensure the bouncy pork is fully cooked and floats to the surface when blanching.
- High heat is key for a successful Pad Cha; it helps to quickly cook the ingredients and retain their vibrant colors and fresh aroma.
Nutrition
- N/A
FAQs
1. What makes the pork 'bouncy' in Pad Cha Moo Deng?
The bouncy texture comes from a combination of using lean pork, marinating it well, and stir-frying it quickly over high heat. This process helps the pork retain its juices and develop a springy consistency.
2. Can I adjust the spice level?
Absolutely! Start with less chili or adjust the type of chili to your preferred heat level. You can also add more or less fish sauce to balance the flavor.
3. What can I substitute if I don't have all the ingredients?
Many ingredients can be substituted. For example, you can use regular soy sauce instead of fish sauce (though the flavor will change slightly), and substitute bell peppers or other vegetables for the Thai chilies if desired. However, using authentic ingredients will give the best flavor.
So there you have it – your very own authentic Pad Cha Moo Deng! Enjoy the vibrant flavors and satisfying texture of this delicious Thai dish. Now go forth and impress your friends and family with your newfound culinary skills!