Pork Belly Chili Recipe (Moo Pad Prik)
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Pork belly chili recipe – your new go-to for a quick and easy Thai stir-fry. Packed with garlic, seasoned to perfection, and tossed with simple ingredients and refreshing green onions, it’s the perfect dish for busy weeknights. Ready in 20 minutes and surprisingly delicious with rice!
Looking for more thinly sliced pork belly recipes? Check out this authentic pad kana moo krob and easy Thai basil pork belly.
What is pork belly chili
Pork belly chili, or moo pad prik, is a Thai stir-fry with chilies and garlic blending savory and spicy flavors. This dish is known for its spicy kick, typically achieved by using fresh Thai chilies, but the spice level can be adjusted to suit everyone’s taste.
The name moo pad prik breaks down into “moo” meaning pork, “pad” meaning stir-fried, and “prik” referring to chili peppers.
Chili garlic pork belly recipe
This recipe is all about that crispy stir-fried pork belly – crispy on the outside and tender on the inside. We’re tossing in garlic, chilies, a dash of white pepper, and just the right pinch of salt.
Simple ingredients, easy preparation, and totally yummy.
Pork belly in chili is a one-pan wonder that’s so good, you’ll want to at serve it up at all your family gatherings or fancy weekend dinners.
Each bite of the chili garlic pork belly is surprisingly delicious and doesn’t disappoint, with just the right amount of spice. Those thin slices of pork belly are like flavor sponges, soaking up all the good stuff.
What I love the most? You don’t need a fancy pantry to whip up this easy recipe.
A few basic ingredients, probably sitting in your kitchen right now, are all you need for this simple pork belly stir-fry.
It’s a great dish to customize, too; spice it up or throw in your favorite vegetables. This Thai dish is foolproof and perfect for any home cook!
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Pork belly – Opt for a cut of pork belly with a balance between fat and meat to achieve a crispy yet tender texture.
- Chilies – I used Thai bird’s eye chilies. For a milder dish, feel free to sub with mild chilies or remove the seeds.
- Garlic – Garlic is a key ingredient in Asian stir-fries, adding aroma and depth.
- White pepper – Adds a subtle heat that rounds out the taste. Feel free to garnish with more white pepper.
- Flavor seasoning (RosDee) – Flavor seasoning is a common ingredient in Thai cuisine, available at Asian grocery stores or online at Amazon. It’s a flavor enhancer that’s easy to use in lots of dishes like stir-fries and soups.
- White sugar – Just a sprinkle of sugar is perfect for balancing out the salty and spicy flavors. Thai cooking is all about balancing out the key flavors.
- Salt
- Green onions – Chopped green onions (scallions) add freshness and a pop of color. They’re the perfect garnish.
Short recipe video
How to make moo pad prik
1. Fry the pork belly in a wok or skillet over medium heat. Cook until done and the fat begins to render. Remove the fat from the pan.
2. Add finely chopped chilies and garlic to the pork belly. Stir them in until fragrant. Then, add white sugar, salt, flavor seasoning, and white pepper. Stir-fry everything together.
3. Once everything is well mixed, turn off the heat and sprinkle with green onions, giving the dish a final toss to mix. Serve immediately with rice.
Kitchen tools
- Cutting board & chef’s knife
- Large wok pan with spatula
- Measuring spoons & cups
- Bowl: To collect the rendered pork belly fat. For your next stir-fry, swap out the usual oil and use this rendered pork fat instead. It’s packed with flavor and adds a rich depth to future stir-fries. Natural pork fat has its perks health-wise, and it’s free from trans fats.
How to serve Chili pork belly
This fried pork belly chili recipe pairs perfect with rice. The rice perfectly complements the pork, ideal for a main course. Serve with a crispy fried egg, the runny yolk enriches the flavors and mellows down the spice.
Garnishing options
- Chopped green onions
- Chopped chili peppers
- Cilantro
- Basil
How to store and reheat
Keep your pork belly chili stir-fry tasting as good as the day you made it. Let it cool to room temperature and transfer it to an airtight container. Store it in the fridge for up to three days.
Reheating instructions: Simply reheat your leftover fried pork belly with garlic and chilies in a skillet over medium heat until hot. Use the microwave if you’re short on time.
Frequently asked questions
Can I make this recipe with other protein?
Totally! The pork belly can be swapped or other protein like chicken, pork tenderloin, beef, shrimp, or even tofu.
What vegetables can I add to the recipe?
Feel free to add your favorite stir-fry vegetables like Chinese broccoli, onions, ginger, carrot, green beans, etc.
Can I make this ahead of time?
Yes, you can stir-fry ahead of time and reheat it when you’re ready.
Authentic Thai pork belly recipes
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Pork Belly Chili Recipe (Moo Pad Prik)
Ingredients
- 1 1/3 cups or 10 oz pork belly, thin slices
- 3 cloves garlic, minced
- 4 chilies, chopped, adjust to taste
- 1/2 tsp salt
- 1/2 tsp white sugar
- 1/4 tsp white pepper
- 1/2 tsp rosdee seasoning powder, see notes
- 3 green onions, finely chopped
Instructions
- Fry the pork belly in a wok or skillet over medium heat. Cook until done and the fat begins to render. Remove the fat from the pan.
- Add finely chopped chilies and garlic to the pork belly. Stir them in until fragrant. Then, add white sugar, salt, flavor seasoning, and white pepper. Stir-fry everything together.
- Once everything is well mixed, turn off the heat and sprinkle with green onions, giving the dish a final toss to mix. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Rosdee seasoning powder is a common ingredient in Thai cuisine, available at Asian grocery stores or online at Amazon. It's a flavor enhancer that's easy to use in lots of dishes like stir-fries and soups.
- Serve as a main-dish with steamed rice. Optionally add your favorite stir-fry vegetables and a deep-fried egg.
Made this really easy recipe yesterday, it came out perfect! I cut the belly after the cooking to fit into whole lettuce leaves, and added some extra fresh red onions and chilis. 10/10.
I also recommended to dip it in one of the many spicy sauces posted in here.
I’m glad you liked the recipe, thank you for your comment!