Moo Pad Nam Prik Pow
Ingredients
- 500 gPork shoulder blade (thinly sliced)
- 3 pcGarlic (minced)
- 1 pcYellow onion (sliced)
- 150 gRed bell pepper (in strips)
- 2 tbspPeanut oil
- 2 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 30 gThai basil (whole leaves)
- 3 tbspRoasted chili paste (Nam Prik Pao)
Method
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.
- 1
Slice the pork shoulder into 3mm thin strips. Slice the onion into wedges and the pepper into even strips. Finely mince the garlic.
- 2
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
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
Pour in the fish sauce and palm sugar. The sauce should reduce quickly and coat the spoon in a syrupy, glossy glaze.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat quickly in a pan to avoid overcooking the pork.
