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–+ servings

Pork Belly Chili Recipe (Moo Pad Prik)

Pork belly chili garlic stir-fry with jasmine rice on a black plate.
This Thai pork belly stir-fry takes just 20 minutes and one pan! Crispy-edged pork belly, fresh chilies, garlic, and simple seasonings make this an easy Thai dinner with rice.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Asian, Thai
Course Main Course
Serving Size 2 people

Equipment

  • Cutting board
  • Sharp knife
  • Wok or large skillet
  • spatula

Ingredients

US Customary - EU Metric
  • 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

  • Heat a wok or large skillet over medium heat. Add the sliced pork belly and cook until browned and cooked through, letting the fat render out as it cooks.
  • Remove some of the rendered fat if there’s a lot left in the pan. Add the chopped garlic and chilies and stir-fry for 20–30 seconds, until fragrant.
  • Add the sugar, salt, seasoning powder, and white pepper. Stir everything together so the pork is evenly coated.
  • Turn off the heat and stir in the sliced green onions. Serve hot with steamed jasmine rice.

Notes

  • Use the nutrition card in this recipe as a guideline.
Calories: 820kcal | Carbohydrates: 11g | Protein: 16g | Fat: 79g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 107mg | Sodium: 639mg | Potassium: 601mg | Fiber: 2g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 132mg | Calcium: 34mg | Iron: 2mg
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