Crispy thai Basil Pork belly with Garlic chili sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1.5 lbs pork belly, skin removed, cut into bite-sized pieces

1 tablespoon vegetable oil

6 cloves garlic, minced

3 Thai bird’s eye chilies, finely chopped (adjust to taste)

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoon dark soy sauce (for color)

1 teaspoon sugar

1/4 cup water

1 cup Thai holy basil leaves

Steamed jasmine rice, for serving

Optional: Fried egg for topping

Directions:

In a hot pan or wok, dry-sear pork belly until browned and crispy on the edges, about 8–10 minutes. Remove excess fat if necessary.

Push pork to the side of the pan. Add oil, garlic, and chilies, and sauté for 30–45 seconds until fragrant.

Mix pork with garlic-chili mixture. Add oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and water. Stir well to coat the pork evenly.

Cook for 2–3 minutes more, allowing the sauce to reduce and become glossy.

Turn off heat and toss in fresh Thai basil leaves. Stir until wilted and aromatic.

Serve immediately over steamed jasmine rice. Top with a crispy fried egg if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 610 kcal | Servings: 3 servings