The Best Thai Basil Pork Belly (Krapow Moo Krob)
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The best Thai basil pork belly recipe or krapow moo krob features crispy fried meat with fragrant herbs and spices. Enjoy this popular Thai street food with steamed rice for a delicious lunch or dinner that will leave you craving for more.
What is Thai basil pork belly
If you liked my authentic pad kra pao recipe made with minced pork, you will love this twist on it, Thai basil pork belly. It’s a popular Thai dish made with crispy pork belly, that’s cooked with the same herbs and spices such as garlic, chili, and holy basil.
This simple but delicious dish is easy to make, and it’s a favorite among many Thai people. We enjoy it with steamed rice and a deep-fried egg. It can be eaten as a tasty meal in between or a full and satisfying meal.
I love the combination of the rich flavors with the crispy textures. The flavors have the perfect balance of spicy, savory, and slightly sweet and salty.
The fresh chilies bring a subtle heat, and the peppery flavors of the holy basil pair perfectly with the other ingredients. You’ll love the addition of a deep-fried egg because the yolk does a great job at mellowing down the spicy flavors.
To make Thai basil pork belly, you will first have to make crispy pork belly. In this traditional recipe for crispy pork belly, you’ll learn how to fry it golden brown and crispy on the outside, while being tender and juicy on the inside.
Thai holy basil
The key ingredient in any stir-fried Thai basil or pad kra pao meal is Thai holy basil.
This herb has a slightly peppery and almost minty flavor. It’s important to know that it’s not the same as sweet basil, which has a sweeter flavor. You should be able to find this herb in Asian grocery stores or Asian supermarkets.
As a Thai, I can say that substituting holy basil with regular basil in pad kra pao is not a good option. Despite some recipes suggesting this, the two herbs are nothing alike and subbing one for another will result in a totally different taste.
In Thailand, you will never come across street food vendors using regular basil in pad kra pao, as it’s not authentic, and it’s nothing like the dish that we know and love.
Ingredients
- Crispy pork belly – This recipe for kra pao moo krob is made with Thai-style crispy pork belly. The crispy texture and the rich flavors of the juicy meat complement the fragrant herbs and spices. You can also make this dish with other protein, like chicken, beef, shrimp, or any other kind of seafood.
- Garlic – Garlic is a key ingredient in pad kra pao, for its pungent and savory flavor. The garlic is crushed with chilies and then sautéed until fragrant, which deepens its flavor.
- Chilies – I prefer to use spicy chilies, Thai chilies like bird’s eye chilies go great in this stir-fry. If you can’t eat spicy, sub with a milder type of chilies.
- Holy basil – Holy basil is the star of this meal, not to be mistaken for regular basil.
- Oyster sauce – This thick, dark brown sauce is commonly used in Southeast Asian cuisine for its salty and umami flavor.
- Light soy sauce – Used for the salty flavor.
- Fish sauce – Fish sauce is one of the most common ingredients in many Thai food, such as pad Thai and green papaya salad. This condiment adds a strong salty and savory flavor.
- White sugar – A sweet flavor is needed to balance out the salty and spicy flavors of the other ingredients.
- Water
- Oil
Step-by-step instructions
Once you have cooked the crispy pork belly, the cooking process will take no longer than 5–10 minutes.
Total Time: 10 minutes
Pound garlic and chilies with a mortar and pestle.
Mix all sauces and seasonings in a small bowl: water, white sugar, fish sauce, oyster sauce, and light soy sauce.
Heat oil in a wok or skillet over medium heat. Sauté the chilies and garlic until fragrant and golden.
Add the sauce mix from step 2 and allow the sauces to cook and blend together for a brief amount of time.
Add pork belly and holy basil.
Toss to mix, until the basil is slightly wilted, and the pork belly is warm. Serve your krapow moo krob immediately.
Tips for the best krapow moo krob
- Don’t overcook the pork belly. After adding it to the wok, just toss a few more times until it is well mixed with the other ingredients.
- For a less spicy meal, you can remove chilies and/or remove the seeds. Additionally, you can substitute the Thai chilies for a type of less spicy chilies.
- After cooking this Thai basil pork belly, serve it immediately to ensure the meat remains crisp.
- If you’ve deep-fried the crispy pork belly in advance, deep-fry it again for a brief amount of time until it’s crisp to ensure you can enjoy this dish to the fullest. For the best results, make it right before cooking this recipe.
How to serve
After cooking, serve immediately to ensure the pork belly remains crisp.
Serve as a main-dish with steamed rice and optionally a deep-fried egg.
How to store
Let your meal cool down to room temperature before transferring it to an airtight container. Store it in your refrigerator for up to 3 days.
To reheat, stir-fry in a wok or skillet just to make warm.
Frequently asked questions (FAQ’s)
What does pad kra pao taste like?
This popular Thai street food has the perfect balance of savory, spicy, and a slightly sweet and salty taste. All ingredients blend together perfectly and create a flavorful, magical, aromatic dish that is typically served with rice and a deep-fried egg.
Can I use regular basil instead of holy basil?
Some recipes might suggest that you can substitute holy basil, but as a Thai person, I would recommend using holy basil for the best and most authentic flavor.
What other meat can I use?
Stir-fried holy basil is a very versatile dish that can be served with other cuts of pork or chicken, beef, tofu, and seafood.
Can I make the pork belly ahead of time?
Yes, you can make it ahead of time and simply deep-fry it briefly when you’re ready to cook this recipe.
More stir-fries you’ll love
- Khua kling – This dry mince curry is one of the most aromatic and flavorful Thai meals. If you love Thai cuisine, then you’ll love this easy stir-fry recipe.
- Pork with garlic and pepper – The perfect option for an easy weeknight dinner.
- Moo wan – Sweet pork belly stir-fried with aromatic herbs and spices.
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The Best Thai Basil Pork Belly (Krapow Moo Krob)
Description
Crispy pork belly stir-fried with fragrant holy basil, garlic, chilies, and traditional Thai ingredients.
Ingredients
Instructions
-
Pound garlic and chilies with a mortar and pestle.
-
Mix all sauces and seasonings in a small bowl: water, white sugar, fish sauce, oyster sauce, and light soy sauce.
-
Heat oil in a wok or skillet over medium heat. Sauté the chilies and garlic until fragrant and golden.
-
Add the sauce mix from step 2 and allow the sauces to cook and blend together for a brief amount of time.
-
Add pork belly and holy basil.
-
Toss to mix, until the basil is slightly wilted, and the pork belly is warm. Serve immediately.
Tools you need
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Servings 2
- Amount Per Serving
- Calories 835kcal
- % Daily Value *
- Total Fat 82g127%
- Saturated Fat 28.3g142%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 0.4g2%
- Sugars 6.6g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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