Thai Basil Pork Belly (Kra Pao Moo Krob): Your New Favorite 15-Minute Flavor Bomb!
By Jason Griffith
Get ready to experience one of Thailand’s most beloved and explosively flavorful dishes, right in your own kitchen! This Thai Basil Pork Belly (Kra Pao Moo Krob) combines incredibly crispy pork belly with fragrant Thai holy basil and a perfect blend of sweet, spicy, and savory sauce. The best part? Like many authentic Thai stir-fries, it comes together in a flash, ready in less than 15 minutes, making it an ideal choice for a quick weeknight dinner or a bold culinary adventure!
Why I Love This Recipe
I’m completely captivated by dishes that offer a symphony of flavors and textures, and Kra Pao Moo Krob is a masterclass in this. What I absolutely adore is the unparalleled contrast between the shattering crispness of the pork belly and the aromatic, peppery bite of the holy basil. The sauce, with its perfect balance of salty fish sauce, sweet sugar, and umami-rich oyster sauce, truly ties everything together into an addictive flavor profile. And the speed at which this dish comes together is pure magic – it’s faster than ordering takeout! It feels incredibly authentic and satisfying, making it a go-to whenever I crave a vibrant, bold, and comforting meal.
Ingredients:
- 1-8 Thai bird’s eye chilies (adjust to preferred heat level)
- 2-3 Thai long peppers (use Serrano or red jalapeños; seeds removed for less heat. Small, sweet bell peppers work, too, if you can’t handle any spicy flavors.)
- 1 ½ tablespoons sliced garlic cloves (this recipe uses lots of garlic for extra flavor!)
- ⅓ cup shallot, julienned
- 1 cup holy basil (Thai holy basil, often called Kra Pao), packed tightly. Use only the leafy parts. Wash it well first, pat dry with a paper towel, and pick the leaves.
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar (palm, white, or brown will work)
- ½-1 teaspoon ground white pepper (black pepper will work as well)
- 3 tablespoons water or stock
- 2 cups crispy pork belly slices (homemade Thai crispy pork belly or pre-cooked crispy pork belly from an Asian grocery store)
- 2 tablespoons oil (use neutral and high smoke point oil like avocado, canola, or vegetable oil)
- 1 egg per serving (fried with crispy edges and a runny yolk, then added on top)
Swaps and Notes:
- Pork Belly: Crispy pork belly (moo krob) is essential for the authentic texture. You can make your own (it involves boiling, drying, and frying/roasting) or often buy pre-cooked crispy pork belly from Asian markets, particularly Thai or Vietnamese groceries. If you cannot find crispy pork belly, regular sliced pork belly or even ground pork can be used, but the texture will be different.
- Thai Holy Basil (Kra Pao): This specific basil has a distinct peppery, slightly spicy, and anise-like flavor that is crucial for authentic Kra Pao. Do not substitute with Italian sweet basil, as the flavor will be completely different. Look for “holy basil” or “Thai holy basil” at Asian markets. If absolutely unavailable, Thai basil (which has purple stems and a more anise flavor) is a distant second, but Italian basil will not yield the correct taste.
- Chilies: Thai bird’s eye chilies provide authentic heat. Adjust the quantity to your spice tolerance. Thai long peppers (prik chi fa) are milder and more aromatic. Serrano or red jalapeños are good substitutes for the long peppers. For no heat, use sweet bell peppers.
- Shallots: Finely julienned shallots add a delicate onion flavor.
- Oyster Sauce: Adds a savory, umami richness.
- Fish Sauce: A staple in Thai cuisine, providing salty umami. Good quality fish sauce makes a difference.
- Sugar: Palm sugar is traditional and adds a nuanced sweetness, but white or brown sugar works fine.
- White Pepper: Ground white pepper has a distinct pungent flavor often used in Asian cuisine. Black pepper can be used as a substitute.
- Oil: Use a neutral oil with a high smoke point for stir-frying (avocado, canola, vegetable oil).
- Egg: A fried egg with crispy edges and a runny yolk (often called kai dao or “star egg”) is a traditional and highly recommended accompaniment, usually placed on top of each serving of Kra Pao.
Instructions:
This Thai spicy basil and pork dish comes together very quickly, like many stir-fried dishes in Thai cuisine. It is best to have all the ingredients prepped and ready (mise en place) and the sauce mixed in a bowl before you start stir-frying.
1. Prepare the Sauce: In a small bowl, combine the 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 3 tablespoons water or stock, 1 tablespoon sugar, and ½ – 1 teaspoon ground white pepper. Whisk everything together until the sugar is fully dissolved and the sauce is well combined. Set aside.
2. Fry Aromatics (First Stage): Heat 2 tablespoons of oil in a large wok or a very large skillet over high heat. Once the oil is shimmering and hot, add the sliced garlic cloves and Thai bird’s eye chilies (whole or halved, depending on preferred heat). Fry quickly for about 20-30 seconds until fragrant. Be careful not to burn the garlic or chilies.
3. Add Shallots & Long Peppers: Then, add the sliced Thai long peppers (or substitutes) and julienned shallots to the wok. Continue to stir-fry on high heat for about 1 minute, until the shallots soften slightly and the peppers begin to char.
4. Introduce Crispy Pork Belly & Sauce: Add the 2 cups crispy pork belly slices to the wok. Toss briefly to combine with the aromatics. Pour the prepared sweet and spicy sauce evenly over the pork belly and vegetables in the wok. Toss everything together vigorously to coat all the ingredients. Cook for about 1 minute, allowing the sauce to thicken slightly and cling to the pork belly.
5. Add Holy Basil: Finally, add the 1 cup packed holy basil leaves to the wok. Toss quickly for about 15-30 secondsuntil the basil leaves just wilt. The basil should still be vibrant green and fragrant, not overly cooked.
6. Fry the Eggs (Per Serving): In a separate small pan, heat enough oil (about 1-2 tablespoons per egg) over medium-high heat. Carefully crack one egg per serving into the hot oil. Fry until the edges are crispy and golden, but the egg yolk remains beautifully runny.
7. Serve: Spoon the hot Thai Basil Pork Belly mixture over steamed jasmine rice. Top each serving with a freshly fried egg. Serve immediately and enjoy this incredibly flavorful, quick, and authentic Thai dish!
Tips for Success:
- Mise en Place is Crucial: This dish cooks extremely fast. Have all your ingredients prepped, chopped, and the sauce mixed before you start cooking.
- High Heat, Quick Cooking: Use a hot wok or skillet and cook on high heat for all stir-frying steps to achieve crisp-tender vegetables and a good sear on the pork.
- Authentic Basil: Thai holy basil (Kra Pao) is key to the unique flavor. If you can’t find it, consider another dish rather than substituting with Italian basil, which will yield a very different result.
- Crispy Pork Belly: The moo krob texture is essential. If making your own, ensure it’s very crispy. If buying, gently reheat to crisp it up before adding to the stir-fry.
- Don’t Overcook Basil: Add the holy basil at the very end and cook only until wilted, preserving its fresh, peppery flavor.
- Runny Egg Yolk: The runny yolk of the fried egg is designed to mix with the Kra Pao, adding a creamy richness to the dish.
Serving Suggestions and Pairings:
This Thai Basil Pork Belly is a complete and incredibly flavorful meal on its own, traditionally served over steamed rice.
- Rice: Essential accompaniment, usually steamed jasmine rice, to soak up the delicious sauce.
- Beverages: A cold Thai iced tea, fresh coconut water, or a crisp lager would be excellent pairings to balance the spice.
- Light Appetizer: A small side of fresh cucumber slices can offer a cool contrast.
- For other quick and flavorful chicken or meat-based Asian-inspired dishes, check out these Chefmaniac.com favorites:
- Chicken Hakka Noodles Recipe for another quick noodle stir-fry.
- Moo Goo Gai Pan for a lighter Chinese-American option.
- Lemon Ginger Chicken with Mango Pineapple Salsa for a tropical chicken bowl.
- Coconut Curry Chicken Burgers with Spicy Mayo for a unique curry-infused burger.
- Butter Chicken with Rice for a rich Indian curry experience.
Storage and Leftover Tips:
This dish is definitely best enjoyed immediately for optimal texture and flavor.
- Best Served Fresh: The crispy texture of the pork belly and the vibrant freshness of the basil are best right after cooking.
- Refrigeration: If you have leftovers, store the Kra Pao Moo Krob (without the fried egg) in an airtight container in the refrigerator for up to 1-2 days. The pork belly will lose its crispness.
- Reheating: Reheat gently in a dry skillet over medium-high heat to try and crisp up the pork belly again, or in a microwave. The texture will not be the same as freshly cooked. It’s best to fry a fresh egg if reheating.
- Freezing: Freezing is generally not recommended for this dish, as the textures of crispy pork belly and fresh basil will suffer significantly upon thawing and reheating.
Final Thoughts:
This Thai Basil Pork Belly (Kra Pao Moo Krob) is a truly incredible dish that brings the authentic, bold, and irresistible flavors of Thai street food right to your home. With its perfectly crispy pork belly, aromatic holy basil, and balanced sweet-spicy sauce, it’s a culinary adventure that’s both deeply satisfying and surprisingly quick to make. Get ready to savor every explosive bite!
What are your favorite Thai dishes to make at home, or do you have a go-to secret for achieving perfectly crispy pork belly? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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