Craving an explosion of authentic Thai flavors? Then prepare yourself for Pakra Pow, a fiery and intensely satisfying stir-fry featuring succulent pork belly and tender chicken. This recipe delivers a harmonious blend of sweet, savory, spicy, and umami notes, all expertly balanced to create a truly unforgettable culinary experience. Imagine tender, melt-in-your-mouth pork belly and juicy chicken pieces tossed in a fragrant, rich sauce bursting with the vibrancy of fresh chilies, garlic, and aromatic herbs.
This isn't your average stir-fry; Pakra Pow is a testament to Thai culinary artistry, a dish that will transport your taste buds straight to the bustling street food stalls of Thailand. The secret lies in the perfect balance of ingredients and the precise cooking technique, ensuring every bite is a delightful adventure. Ready to embark on this flavorful journey? Let's dive into the step-by-step guide to creating your own incredible Pakra Pow.
Tools Needed
- frying pan
- knife
- chopping board
- spoon
- fork
Ingredients
Step-by-Step Instructions
Step 1. Prepare Aromatics and Marinades
- Chop two bulbs of garlic and a mixture of red and green chilies. Let it ferment at room temperature for 30 minutes.
- Marinate 10 pieces of skinless chicken with 1 teaspoon soy sauce, 1/2 teaspoon oyster sauce, 1/2 teaspoon sugar, 4 teaspoons mushroom seasoning, a few drips of fish sauce, and a little dark soy sauce for 20 minutes.
Step 2. Cook the Pork Belly
- Boil 2 lbs of pork belly for 20 minutes, then dry it out. Fry until crispy and drain.
- Stir-fry the fried pork with the prepared sauce and Thai basil.
Step 3. Cook the Chicken
- Stir-fry the marinated chicken with 2 tbsp oil, 3 teaspoons garlic, 3 tablespoons of fermented chili, and plenty of Thai basil.
Step 4. Serve
- Serve the Pakra Pow with rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Adjust seasoning to your preference.
- Use fragrant long green rice for best results.
- If ordering Pakra Pow at a Thai restaurant, be aware that 'no spicy' often still contains some residual spice.
Nutrition
- N/A
FAQs
1. Can I substitute the pork belly?
Yes! You can use pork shoulder, chicken thighs only, or even firm tofu for a vegetarian option. Just adjust cooking time accordingly; tougher cuts need longer cooking.
2. How can I control the spice level?
Easily! Remove seeds and membranes from the chilies for less heat. Add chilies gradually, tasting as you go, to reach your preferred level of spiciness.
So there you have it – your very own delicious and authentic Pakra Pow! This vibrant stir-fry is perfect for a weeknight dinner or a special occasion, guaranteed to impress your family and friends. Enjoy the fiery flavors and the satisfying textures of this incredible Thai dish!