Moo Pad Nam Prik Pow

A pork stir-fry where the meat is glazed in a dark, glossy sauce. The intense aroma of roasted chili and Thai basil hits you immediately over the steaming wok.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 441
• Protein: 28 g
• Carbs: 10 g
• Fat: 33 g

Ingredients

• 500 g Pork shoulder blade ( thinly sliced )
• 3 piece Garlic ( minced )
• 1 piece Yellow onion ( sliced )
• 150 g Red bell pepper ( in strips )
• 2 tbsp Peanut oil
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 30 g Thai basil ( whole leaves )
• 3 tbsp Roasted chili paste (Nam Prik Pao)

Instructions

1. Ingredient prep

   Slice the pork shoulder into 3mm thin strips. Slice the onion into wedges and the pepper into even strips. Finely mince the garlic.

2. Searing the meat

   Heat peanut oil in a wok until lightly smoking. Toss in the pork and sear on high heat without stirring for 1 minute to get a golden crust. Stir-fry until the meat is well browned.

3. Aromatic base

   Add the onion and garlic. Sweat for 1 minute without too much coloring. Stir in the roasted chili jam (Nam Prik Pao) and mix so the oil from the paste coats every piece of meat.

4. Seasoning and reduction

   Pour in the fish sauce and palm sugar. The sauce should reduce quickly and coat the spoon in a syrupy, glossy glaze.

5. Finishing

   Add the red peppers and Thai basil leaves. Stir-fry for 2 minutes max: the pepper should remain firm and the basil should just wilt.

Chef's tips

• The wok must be smoking hot before adding oil to prevent the meat from sticking.
• Do not overcrowd the wok: if doubling the recipe, cook in two batches to ensure the meat sears rather than boils.

Storage

Keeps for 48 hours in the fridge. Reheat quickly in a pan to avoid overcooking the pork.